Butternut soup seems to be a controversial meal (in my house anyway – leading to a great debate about soups which eventually led to a victory for green soup!)… Nevertheless, this to me was amazing today! Warm, just a little sweet, perfect!
It’s also totally vegan (unless you sprinkle with crispy bacon before serving, gluten free, dairy free and sugar free… Win!
Butternut & Quinoa Soup
2 cups vegetable stock
2 cloves garlic, peeled and minced
1 carrot, peeled and diced
1 Granny Smith apple, cored and grated
800g butternut, peeled and diced
1 cup quinoa
1 sprig fresh sage
1 white onion, diced
Salt & pepper to taste
pinch of ground cinnamon and nutmeg
1/2 cup canned coconut milk
optional garnishes: bacon, extra coconut milk and a sprinkle of cayenne pepper or paprika
Add vegetable stock, garlic, carrot, apple, butternut squash, quinoa, sage, onion, salt, pepper, cinnamon and nutmeg to slow cooker. Stir to combine.
Cook for 6-8 hours on low, or 3-4 hours on high, or until the butternut is completely tender and mashes easily with a fork. Remove and discard the sage. Stir in the coconut milk.
Use a hand held blender to puree the soup until smooth. (Be very careful when working with the hot liquid.) Taste, and season with additional salt, pepper if needed.
Serve warm, with optional garnishes if desired and of course your choice of toasty and crispy bread, in our case ciabatta.
Let us know if you made any interesting additions or changes! Love to hear from you!