slow cooker butternut squash soup

ingredients:
2 cups vegetable stock
2 cloves garlic, peeled and minced
1 carrot peeled and diced
1 granny smith apple, cored and diced
1 medium (uncooked) butternut squash, peeled, seeded, diced
1 sprig fresh sage
1 white onion, diced
1/2 tsp. salt, or more to taste
1/4 tsp. freshly ground black pepper, or more to taste
1/8 tsp. cayenne
pinch of ground cinnamon and nutmeg
1/2 c. canned coconut milk
(optional garnishes: extra coconut milk and cayenne

directions:
add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to slow cooker.  toss to combine.

cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and bashes easily with a fork.  stir in the coconut milk.

use an immersion blender to puree the soup until smooth.  (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.)  taste and season with additional salt, pepper and cayenne if needed.

serve warm with optional garnishes, if desired.

*original recipe from www.gimmesomeoven
*cayenne is very strong in this recipe.  reduce amount to make kid friendly.