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.

Top with

• Toasted coconut
• Pistachios
• Pumpkin seeds
• Dash of pumpkin spice
• Whatever else you can think of

Sarah 🍁🍃