PREP TIME: 15 MINUTES
COOK TIME: 6 HOURS
TOTAL TIME: 6 HOURS 15 MINUTES
YIELD: 4-6 SERVINGS
1 tablespoon olive oil
1 onion, roughly chopped
4 cloves garlic, peeled and minced
1 granny smith apple, roughly chopped (see notes)
1 medium butternut squash, peeled, seeds removed and chopped
2 carrots, peeled and roughly chopped
1/2 teaspoon salt/pepper
1/8 teaspoon cayenne
scant 1/8 teaspoon nutmeg
1/4 teaspoon turmeric
1/8 teaspoon cinnamon
2 cups vegetable broth
3/4 cup unsweetened canned coconut milk
- Heat the olive oil in a medium saucepan, then add in onion and garlic and saute for 5 minutes until softened. Add the apple, squash, carrots and spices and cook another 3-4 minutes until lightly browned. I do this in my Instant Pot so I can use the saute function, then switch to the slow-cooker setting. Browning the vegetables first really gives so much more flavor and it’s worth it!
- If you aren’t doing this in a Slow-Cooker/Saute combo, then transfer to the base of a slow cooker and add the vegetable broth. Turn the slow cooker on and cook on low for 6 hours or on high for 4 hours.
- Before serving, transfer the contents of the slow-cooker to a blender and puree with coconut milk or add the coconut milk directly to the slow cooker and use an immersion blender to puree.
Notes: Granny Smith apples are tart and can’t be replaced; other apples don’t work the same way.