Slow Cooker Butternut Squash and Apple Soup



  • 1 T avocado oil
  • 1 medium shallot
  • 1 medium yellow onion, roughly chopped
  • 1/8 tsp cinnamon
  • 1/8 tsp ground ginger
  • 1 medium butternut squash, peeled and seeded, cut into 1" cubes
  • 1 apple, roughly chopped
  • 1 medium carrot, roughly chopped
  • 3 cups vegetable stock or bone broth, divided
  • 1/2 cup canned full-fat coconut milk
  • lemon juice or apple cider vinegar
  • salt, pepper and coconut aminos to taste


  1. Saute onion and shallot in avocado oil over medium heat until translucent. Season with cinnamon, ginger, and a couple pinches of salt and pepper. Add to slow cooker with squash, apple, carrot, and 2 1/2 cups of stock. Cover and cook on low for 8 hours. Stir in coconut milk and puree with an immersion blender, add remaining 1/2 cup stock if needed to thin out consistency. Taste and season with salt (start with 1/2 tsp), pepper, and a 5 or 6 dashes of coconut aminos. Add a a squeeze of fresh lemon or a splash of apple cider vinegar, stir to combine and taste for seasoning. Garnish with crumbled bacon, if desired.