Autumn Squash Soup
  • Cooking Time: 5 hours
  • Servings: 6
  • Preparation Time: 10 minutes
  • 3 1/2 cups vegetable broth
  • 1 small yellow onion chopped
  • 2-3 garlic cloves
  • 1 medium-large butternut squash peeled and cubed
  • 2-3 carrots peeled and chopped (or a little over 1 cup)
  • 1/2 15 oz. can organic pumpkin puree
  • 2 Tbsp coconut sugar (or brown sugar)
  • 1 tsp salt
  • 1/2 tsp cracked pepper
  • 1/2 cup canned coconut milk (unsweetened)
  • 1/2 tsp cinnamon
  • pinch nutmeg
  • pinch of cayenne *optional
  • pumpkin seeds for topping *optional
  1. 1) Peel squash and cut into 1-2 inch cubes. Cut heads of carrots off and slice into 1/2-inch thick pieces. Peel onion and slice into pieces.
  2. 2) Add all of ingredients (except almond milk) to slow cooker/crock pot – vegetable broth, onion, squash, carrots, pumpkin puree, sugar, cinnamon, nutmeg, pinch of cayenne, and salt & pepper. Mix ingredients together. Set slow cooker time for 5 hours on LOW or 3 hours on HIGH
  3. 3) After soup has cooked, use a hand-immersion blender or high-powered blender to blend soup until creamy and smooth
  4. 4) Before serving soup, taste it and adjust with salt & back pepper or additional spice if desired. Stir in 1/2 cup coconut milk and then serve with pumpkin seeds, cracked black pepper, and a sprinkle of coconut sugar if desired
An at home twist on Panera's recipe