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Crock-Pot Butternut Squash Soup
Ingredients
  • 3 cups vegetable stock
  • 2 to 3 cloves garlic, minced
  • 1 medium apple, cored and quartered
  • 1 medium (about 3 to 4 lbs) butternut squash, peeled, seeded and chopped
  • 1 red, or yellow onion, diced
  • 2” nob of fresh ginger, peeled and sliced
  • 1 bay leaf
  • 1 tsp ground cinnamon
  • ¼ tsp cayenne pepper
  • sea salt and pepper, to your taste (about ¼ to ½ tsp each)
  • 1 (15 oz) can coconut milk
  • fresh thyme, to garnish
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