This soup has become a fall favorite in our house. Sometimes butternut squash soup can be too sweet, which makes for an unpleasant soup. My savory, simple ingredients help cut down the squash's sweetness and makes for the perfect butternut squash soup. Scroll down to find the recipe!
PALEO CROCK-POT BUTTERNUT SQUASH SOUP
dairy, soy, and grain free
Cut and peel the butternut squash. I suggest using a knife, not a peeler. Cut the onion, and add the squash and onion to the crock-pot. Pour stock over the veggies, and top with some pepper. Cook on high for four hours. Blend the soup with an immersion blender, and stir in the coconut milk. Add salt to taste. Cook on low for another hour or two and top with green onion. Enjoy!