Have you ever been running around in the morning trying to get out the door and in your car on your way to work you realize you forgot to start the slow cooker?  Not with this recipe!  This soup cooks for EIGHTEEN hours!  You can put it on the night before and pretty much forget about it (except for a temperature change in the morning).  It turned out crazy good but very spicy so watch the cayenne if you’re sensitive.

2 tablespoons coconut oil

2 large red onions, sliced

6 cups of butternut squash, peeled, seeded and cut into cubes

4 celery stalks, sliced

2 large Granny Smith apples, chopped

4 cups chicken broth

1 tablespoon sea salt

2 teaspoons black pepper

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

1/2 teaspoon cayenne pepper

Turn the slow cooker on high while you get your ingredients ready.  On the stove top, use a large saucepan and melt the coconut oil.  Place the onions, squash, and celery into the pan and cook until vegetables begin to soften, about 10-15 minutes.  Transfer veggies to the slow cooker.  Add the chopped apples, chicken broth, salt, pepper, nutmeg, cinnamon, and cayenne pepper.  Cook on high for 7 to 8 hours and low for 10 hours.

Turn your slow cooker to the warm setting.  Using a blender, puree the soup in batches until it is all the desired consistence (or if you have a stick blender you can use that in the actual slow cooker).  Taste and add seasonings as desired.

This is definitely different than other butternut soup I’ve made.  It’s very good though and super filling!  Happy cooking!