I am trying quite a few new recipes from it this week! They are SO simple and easy to follow.  And NOT a ton of ingredients, which I love.

Last night, I made the Butternut Squash-Apple and Leek Soup.  I tweaked it a little as I always do, and it was delish! And if I’m being completely transparent, no one but me loved it.  But I am not feeling well, and it was warm and just a great comfort food.

And if you cook with butternut squash much, which I do not, you know it can be a BEAST to chop up!  So, if you can find it already cubed for you, BUY it!

INGREDIENTS

2 lbs butternut squash, peeled, seeded and cubed

1 leek (white parts only), rinsed and roughly chopped

1 medium Granny Smith apple, peeled and cubed

2 medium carrots, roughly chopped

3 cups chicken stock, low sodium

1 sprig fresh thyme, or 1 tsp dried

1 tsp salt

1/2 tsp black pepper

1/2 cup canned coconut milk

PREPARATION

1. Place everything except the coconut milk into a slow cooker.  Cover and cook on high for 4 hours or on low for 8 hours, until the squash is soft and cooked through.

2. Stir in the coconut milk into the soup mixture. Puree the soup in the cooker with an immersion blender until smooth.

3. Top with green onions and more coconut milk if desired.

I actually added some hot sauce to mine as well!  Delish!