Im such a sucker for overnight crockpots in the Fall. I think it’s partialy because I’m secretly lazy. And in part because I love waking up in the morning to the smell and satisfaction of a warm and cozy dinner ready. It does not get old.
As fall veggies are ready – especially root veggies and squashes – I love encorporating warming spices too into my cooking. This soup was delish. It put a smile on my face. I hope it makes you smile too.
Into a crockpot add
- 1 medium butternut chopped
- 1 peeled and diced while onion
- 3 cloves of garlic
- 1 nice nice green apple – peeled cored and chopped
- 2 fresh sage leaves whole
- 1/8 tsp cayanne
- 1/8 tsp cinnamon
- 1/8 tsp clove
- 1/8 tsp nutmeg
- 3c vegtable broth
Cook on low 8 hours. In the morning transfer to blender and add one can of coconut milk.
- Toasted coconut
- Pumpkin seeds
- Dash of pumpkin spice
- Whatever else you can think of