Paleo Slow Cooker Butternut Squash Soup

Servings
4servings
Servings
4servings
Ingredients

  • 6cups


    Butternut Squashchopped

  • 2


    Applespeeled, cored and chopped

  • 2


    Carrotspeeled and chopped

  • 1


    White Onionchopped

  • 1


    Garlic Clovechopped

  • 2cups


    Chicken Stock

  • 1/2tsp


    Dried Sage

  • 1 1/2tsps


    Dried Thyme

  • 1cup


    Almond Milk

  • 1/2tsp


    Sea Salt

  • 1/4tsp


    Ground Black Pepper

  • 6


    Strips of Sugar-Free Baconcooked and crumbled

  • 1/8cup


    Parsley or Chiveschopped
Instructions
  1. Place squash, apples, carrots, onion, garlic, chicken stock and seasoning in a slow cooker on low. Cook for six to eight hours.
  2. Add the almond milk and stir to combine.
  3. Transfer the soup to a blender and blend until smooth. Add extra chicken stock if a thinner consistency is desired.
  4. Add sea salt and pepper to taste. Garnish with bacon and herbs. Serve hot.