Name: Paleo Slow Cooker Butternut Squash Soup
Yield: 4 servings
Ingredients: 6 cups Butternut Squash (chopped); 2 Apples (peeled, cored and chopped); 2 Carrots (peeled and chopped); 1 White Onion (chopped); 1 Garlic Clove (chopped); 2 cups Chicken Stock; 1/2 tsp Dried Sage; 1 1/2 tsps Dried Thyme; 1 cup Almond Milk; 1/2 tsp Sea Salt; 1/4 tsp Ground Black Pepper; 6 Strips of Sugar-Free Bacon (cooked and crumbled); 1/8 cup Parsley or Chives (chopped)

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

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