CURRIED

BUTTERNUT SQUASH SOUP

Ingredients:  - Butternut Squash  - Sweet Potato  - Apple  - Shallot  - Chicken Stock  - Full Fat Coconut Milk  - Spices (curry powder, kosher salt, black pepper)

Peel the squash, then cut it in half. Scoop the seeds out then cut the flesh into roughly 1 inch pieces.

Peel the sweet potato, apple, & shallot. Cut each into 1 inch chunks, removing the core of the apple beforehand.

Place the cut produce in the slow cooker. Add in the spices & chicken stock. Stir, then cover & cook on low for 8 hours.

When done, blend with an immersion blender, then add coconut milk and blend again until well incorporated.

Serve with a swirl of additional coconut milk and freshly ground black pepper!

DOES THE BUTTERNUT SQUASH NEED TO BE PEELED?

Yes, you need to peel the squash before cooking it in the soup.

SWIPE UP FOR THE FULL RECIPE!