Food & Recipes
If this easy squash-centric soup doesn't scream fall, I don't know what does. It's perfect for a hectic chilly day when you just want to come home to a nice warm dinner with little fuss. Prep Time: 10-15 minutes Cook Time: 3-8 Hours Serves: 6 Ingredients
  • 1 Organic Acorn Squash, skin and seeds removed & chopped
  • 1 Organic Gala Apple, cored & chopped
  • 1/2 cup Organic Celery, chopped
  • 1/2 cup Organic Carrots, scrubbed and chopped
  • 1 tsp Organic Ginger, grated
  • 1 Small Organic Onion, diced
  • 1 14 oz can Coconut Milk, Unsweetened -- we used Field Day
  • 1/4 tsp Pepper
  • 1/2 tsp Salt
  • 1 tsp Turmeric
  • 1 tbsp Olive Oil
  • 1 1/2 cups Water
  1. Roughly chop or dice all of the whole ingredients and add everything to your slow cooker.
  2. Cook on high for 3-4 hours or low 6-8 hours. The squash is ready when it's soft and fork-tender.
  3. Puree soup with an immersion or traditional blender. Be careful not to burn yourself!
  4. Optional: save some coconut milk and/or olive oil to swirl over top just before serving.
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