Categories: CrockPot, Soup

Ingredients

• 4 lbs Butternut squash, peeled and cubed
• 1 Onion, diced
• 2 Honeycrisp apples, peeled and diced
• 2 tbsp Curry powder
• 4 Garlic cloves, minced
• 1/2 tsp Cayenne pepper
• 2 tsp Salt
• 4 cups Stock (vegetable or chicken)
• 1 13.5 oz can coconut milk

Directions

1. Combine all ingredients except coconut milk in a Crock-Pot.

2. Cover and cook on high for 4 hours.

3. Using a hand-held blender (emulsion blender) blend soup in pot until smooth. Pour in coconut milk and stir until combined.

4. Freezes Well

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