Butternut Squash Soup

Low slow is the key here! The fried leeks are worth cleaning another pot.

Soup:

  • 2 lbs butternut squash, peeled and cubed
  • 1 leek, sliced thin
  • 1 Granny Smith Apple, chopped and cored
  • 1 carrot, chopped
  • 1 quart veggie or chicken stock
  • 1 c lite coconut milk

Garnish:

  • 1 tbsp oil
  • 4 leeks, sliced thin
  • Coconut milk for drizzling

Toss all the soup ingredients in a slow cooker EXCEPT the coconut milk and cook on low for 8 hours or high for 4.

Purée with an immersion blender, stir in coconut milk and keep warm.

Add oil to a large skillet, heat over medium and cook leeks until crispy.

Serve with leeks and a drizzle of coconut milk.

Serves 6.

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