Crockpot Butternut Squash & Apple Soup (DF/GF)

This is one of my fall staples both because it's ridiculously easy to make (hello, 3 kids doing travel soccer!) and because it's seasonally fitting. It's also really versatile so while I started with squash and apple, each time I've made it since I've messed around a little with the veggies since you can hide pretty much anything in a pureed soup and as long as the flavor is good, no one is the wiser! Celery and carrots work particularly well and taste great with the flavor palate here.

Crockpot Butternut Squash & Apple Soup

Ingredients:

2 lbs butternut squash, peeled, seeded & cubed (or 2 pre-cut packages from the grocery store)

1 leek (white parts only), rinsed well & rough chopped

1 medium Granny Smith apple, peeled & rough chopped

1 medium carrot, rough chopped

2 1/2 c. reduced sodium chicken, vegetable or bone broth 

Optional: add 1 stalk of celery, swap in onions for leeks

salt & pepper, to taste

1/2-1 c. coconut milk

Directions:

1. Place squash, leek, apple, carrot and broth in the slow cooker.

2. Cover and cook on high for 4 hours or on low for 8 hours, until the squash is soft and cooked through.

3. Stir in the coconut milk to the soup. Puree the soup in the cooker with an immersion blender until smooth (or in a blender in batches.)

4. Garnish with sauteed leeks, pan fried prosciutto or eat as is.