1 butternut squash, seeded, peeled, and roughly chopped
4 apples, roughly chopped
1 sweet onion, roughly chopped
1 & 1/2 teaspoon cumin
1 teaspoon sea salt
1/2 teaspoon coriander
1/2 teaspoon ginger
A small sprinkle of crushed red pepper flakes (depending on how much spice you want)
2 cups vegetable or bone broth
1 can full-fat coconut milk
1. Place all the ingredients, except the coconut milk in a crock pot on high for 3-4 hours, stirring occasionally.
2. Once the veggies and apples are tender, purée the ingredients in the crockpot with the coconut milk in a blender (I did two batches, adding half a can of the coconut milk to each batch).
3. Return the puréed soup to the crock pot and let it heat through.
4. Serve hot with your favorite toppings (I like to top mine with coconut cream, micro greens, and crushed Siete Tortilla Chips.
5. Enjoy!