The Ultimate Fall Soup

Ingredients

• 4 pounds butternut squash, peeled and cubed
• 1 small yellow onion, diced
• 2 Honeycrisp apples, peeled and diced
• 1 tablespoon curry powder
• 4 cloves garlic, minced
• 4 cups vegetable or chicken stock
• 1/4 teaspoon cayenne pepper
• 2 teaspoons kosher salt
• 1 (13.5-ounce) can full fat coconut milk, plus more for garnish
• pepper, for garnish

Directions

1. In a slow cooker, combine the squash, the onion, the apples, the curry powder, the garlic, the stock, the cayenne pepper, and the salt.
2. Cover and cook on high for 4 hours.
3. Using an immersion blender, blend the soup directly in the pot until completely smooth, about 2 minutes.
4. Add the coconut milk and stir to combine.
5. Serve garnished with the pepper and the extra coconut milk.