Ingredients:

  • 1 medium yellow onion, diced (approx. 1 cup / 150g)
  • 3 cloves garlic, minced (approx. 1 tbsp / 15g)
  • 1 tbsp olive oil
  • 4 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 1 medium Granny Smith apple, peeled and chopped (approx. 1 cup / 160g)
  • 4 cups low-sodium vegetable broth
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cinnamon
  • ¼ tsp cayenne pepper
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1 tbsp fresh lemon juice

Instructions:

  1. Sauté the diced onion and minced garlic in olive oil in a pan for 5 minutes until translucent. Alternatively, add them raw directly into the slow cooker for a milder flavor.
  2. Place the onions, garlic, cubed butternut squash, and chopped apple into the slow cooker.
  3. Pour the vegetable broth over the vegetables and stir in the salt, pepper, nutmeg, cinnamon, and cayenne.
  4. Secure the lid and cook on High for 4 hours or Low for 8 hours until the squash is fork-tender.
  5. Switch the slow cooker to 'Warm' or turn it off. Use an immersion blender to puree the soup directly in the pot until completely smooth.
  6. Stir in the coconut milk and lemon juice. Stir for 2 minutes to ensure the coconut milk is fully emulsified.