Paleo Slow Cooker Butternut Squash Soup


  • 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
  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.