Hi, all! Happy February! I have a great recipe to share with you today- butternut squash soup! It’s super easy to make, is packed full of vegetables, and is deliciously sweet, savory, and spiced. It also goes very well with grilled cheese! You can make it in a stockpot or in the crockpot (my preferred option), and I’ll share both methods. Here’s the recipe:

Ingredients:

• 1 tbsp olive oil (for stockpot option)
• 2 cups vegetable stock
• 4 cloves garlic, minced
• 1 carrot, peeled and diced
• 1 Granny Smith apple, peeled and diced
• 1 yellow onion, diced
• 1 3-4 pound butternut squash, peeled and diced
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/8 tsp cayenne pepper
• 1/8 tsp cinnamon
• 1/8 tsp nutmeg
• 1/2 cup unsweetened light coconut milk

Stockpot Option:

Heat 1 tbsp olive oil in a large stockpot. Add the garlic and onion and sautee until onions are translucent. Add all other ingredients except the coconut milk; stir to combine. Cook over medium heat until the mixture starts to simmer. Cover and reduce the temperature to medium-low and cook for 20-30 minutes or until the vegetables are easily mashed with a fork. Add in the coconut milk and blend using an immersion blender (if you don’t have an immersion blender, carefully pour the mixture into a blender or food processor and blend).

Crockpot Option:

Add all ingredients except coconut milk to a crockpot. Cook on low for 6-8 hours or on high for 3-4 hours. Add coconut milk just before serving and blend with an immersion blender or pour into blender and blend.

And that’s it! Either option is easy and equally delicious, and perfect for a chilly February day. Happy cooking!