During the fall and winter months stores are filled with funky shape vegetables called squash.  Squashes are an excellent and healthy choice for carbohydrates.  Butternut squash is an especially good source of Vitamin A, E and C.  Plus it contains gut filling fiber.

I know many of you avoid squash because of the long preparation times.  But have no fear, this recipe utilizes the slow cooker.  The slow cooker makes squash preparation and cooking quick and convenient.

I do make my own chicken stock, but you can of course use store bought.  If you are a vegan, then swap out for a vegetable stock.

Butternut Squash Soup

First I cooked the butternut squash for 5 hours on low w/ a 1/4 cup water. (Stab butternut squash a few times with a knife before putting it in the crock pot)  


1 tbsp coconut oil

1 onion diced

1 carrot peeled and diced

1 stalk celery diced

1 apples peeled and cut up

Butternut squash guts (ditch skin and seeds)

2 cups chicken stock

1/2 cup to 1 cup of coconut milk or milk of choice depends how thin you want soup.

Put the coconut oil in a pot, Toss in celery, carrot and onion. Cook until onion is clear. Add in squash guts and apple. Cook for a couple minutes. Pour in chicken stock. Add salt and pepper. Bring to a boil then lower heat and simmer for 20 min. Take off heat and use a hand mixer to blend ingredients. Add the milk and blend a bit more.  Ready to enjoy!