Slow Cooker Butternut Squash Soup
INGREDIENTS
  • 2 cups vegetable stock
  • 2 cloves garlic, minced
  • 1 carrot, peeled and diced
  • 1 Granny Smith apple, cored and diced
  • 1 medium (uncooked) butternut squash, peeled, seeded and diced
  • 1 Tbsp fresh sage 1 medium onion, diced
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • pinch of ground cinnamon and nutmeg
  • 3/4 cup canned coconut milk

Slow Cooker Butternut Squash Soup

Perfect pairing for: Chardonnay

Ever have those days where the weather outside makes you want to snuggle up with some warm and creamy soup? This is the recipe for you! Perfect for holiday or family meals and freezing for later, this hearty and creamy soup is healthy and great with our Chardonnay. The light butteriness of the wine complements the butternut squash and the coconut milk used for creaminess and texture. The apple adds a bit of natural fruit sweetness and also pairs with our Chardonnay beautifully. The soup paired with the wine creates something better than the sum of its parts.

DIRECTIONS
  1. Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cinnamon and nutmeg to a slow cooker.
  2. Toss to combine.
  3. Cook for 7 hours on low, or 3-4 hours on high, until the squash is completely tender and mashes easily.
  4. Stir in the coconut milk.
  5. Use an immersion blender or regular blender to puree the soup until smooth. Make sure you let the soup cool a bit if you are using a regular blender.
  6. Taste, and season with additional salt and pepper.
  7. Serve warm, with a crusty piece of bread on the side and a glass of Chardonnay.
INGREDIENTS
  • 2 cups vegetable stock
  • 2 cloves garlic, minced
  • 1 carrot, peeled and diced
  • 1 Granny Smith apple, cored and diced
  • 1 medium (uncooked) butternut squash, peeled, seeded and diced
  • 1 Tbsp fresh sage 1 medium onion, diced
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • pinch of ground cinnamon and nutmeg
  • 3/4 cup canned coconut milk