Every fall my absolute favorite soup is Panera Bread’s autumn squash soup, but it is full of dairy and sugar. ☹️ This dairy-free crockpot soup is to die for. Bundle up on your couch and let the crockpot do the work! This soup pairs perfect with my vegan pumpkin cornbread. 😋🎃🌽
Ingredients
•2 medium butternut squash (peeled and cut into 3/4 inch chucks)
•1 medium yellow onion
2 celery stalks
•2 Granny Smith apples
•3 cups vegetable broth
•1 tsp salt
•1/2 tsp nutmeg
•1/4 tsp cayenne pepper
•3/4 cup unsweetened coconut milk
Instructions
1. In a medium saucepan , heat olive oil over medium heat and add the chopped onions and celery until softened
2. Place all of your chopped veggies, spices, and vegetable broth into your crockpot.
3. Cook on high for 3-4 hours until the squash and apples are tender
4. Add your 3/4 cup coconut milk. Put your soup in a blender and blend until smooth.
5. Top with the yummy topping of your choice! I did extra coconut milk, pecans, and walnuts.