Slow Cooker Butternut Squash Soup
Ingredients
- 30 oz frozen cubed butternut squash
- 4 cups chicken or vegetable stock, gluten free
- 2 medium sweet potatoes, peeled and cubed
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 small onion, chopped
- 2 tbsp coconut oil
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp curry powder
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
Instructions
- Place all ingredients in slow cooker and stir together.
- Cook on HIGH for 4 hours, or on LOW for 8 hours.
- When soup is cooked, use an immersion blender (or transfer to a regular blender in batches) to puree soup.
