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Crock-pot Butternut Squash Soup

Rachel Maser
  • minutes
  • Serves

INGREDIENTS

1

(about 3-4 lbs) butternut squash, medium

1

Apple, medium

1

Bay leaf

2 cloves

Garlic

2

Nob of fresh ginger

1

Or yellow onion, red

1

Thyme, fresh

1 15 ounce can

Coconut milk

3 cups

Vegetable stock

1/4 tsp

Cayenne pepper

1 tsp

Cinnamon, ground

1

Sea salt and pepper