Vegan Allergy Friendly Butternut Squash Soup (Slow Cooker Recipe)

Hello everybody, it's been a busy few weeks but I wanted to share this lovely new recipe that I created. So, today I'm going to tell you how to make butternut squash soup. I hope you enjoy it!

• 600ml of vegetable bouillon or stock.
• 1 butternut squash (Chopped into chunks - you can buy this pre-cut if it's easier for you. You need around 650g but the amount of vegetables can vary a bit, and it won't matter.)
• 1 large carrot. 
• 1 large white onion. 
• 2-3 cloves of garlic, depending on how big they are. 
• 2 small eating apples.
• A sprinkle of herbs. (We used bay leaves, parsley, sage and rosemary. Fresh herbs taste better, but you can use dry ones too, maybe just add a little more if they are dry.)
• A pinch of cayenne pepper.
• A pinch of nutmeg.
• A pinch of cinnamon.
• A good sprinkle of salt and pepper.
• A can of coconut milk.

1. First of all you need to prepare all of your vegetables. Chop your butternut squash, carrot, white onion, and apples up into small slices or chunks, and add them to your slow cooker pot. 
2. Crush your garlic using a garlic press, or chop it really finely, and add this to the mix.
3. Pour your vegetable bouillon over the vegetables.
4. Add all of your herbs and spices.
5. Do not add your coconut milk yet!
6. After you have added all of your ingredients, except for the coconut milk, into your slow cooker, you can set it to cook for 4 hours. It should work just as well on a longer time setting, but I don't usually cook very early in the day.
7. When the soup is cooked, pour in the entire can of coconut milk and blend it until it is smooth.

Hope that you enjoy making and eating my new recipe. I have a few more soup recipes to share with you soon. These will be lovely on a rainy day. 

Love from Princess E x