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Almond breeze coconut milk

Don’t Try Another Slow Cooker Soup Recipe Until You’ve Tried This One

11 May 2016
jessicafaidley
0 Comment
Almond breeze coconut milk, baking powder, baking soda, Bertolli extra-virgin olive oil, better bouillon, black pepper, Bob's Red Mill, buttercup, butternut squash, butternut squash slow cooker soup, Clabber Girl, College Inn chicken broth, crock pot, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, Johnsonville, kobacha, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Nutmeg, recipe, shallot, TruMoo milk, vegetable broth, water, Wesson vegetable oil

It really doesn’t matter what time of year it is; I always enjoy a steaming hot bowl of souped simmered in the slow cooker all day. Seriously, it could be 90 degrees outside, and I can be found sipping on soup. I’m weird. But hey, at least I’m fed well and so is my family 🙂

 

You’re going to want to give this butternut squash soup a shot. It’s like sipping on the essence of Thanksgiving dinner. I think this soup tastes a lot like warm, sweet potato casserole. There are hints of nutmeg in this soup that give it a nostalgic flair. You’re going to want to try this the next time you get your Crock Pot out.

 

Recipe courtesy of Skinny Taste.

 

PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.

 

 

Quick Tip: Top individual bowls with a sprinkle of cinnamon for an additional kick of flavor.

 

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