Peel and dice the remining veggies. They can be rough chopped since you will be blending the soup.
Stovetop Directions
Add the olive oil and the vegetables to the Dutch oven. Sauté for 5 to 8 minutes
Add the apple, vegetable broth, sage, salt, pepper, and crushed red pepper (optional).
Bring the broth to a boil, reduce the heat, and cover. Simmer for 20 to 30 minutes until the vegetables are nice and tender.
Remove the soup from the heat.
Blend: Remove and discard the sage. Add the coconut milk, and then use an immersion blender or a traditional blender to blend the soup. Be careful of the hot liquids.
Instant Pot Directions
Add the olive oil, garlic, and onions to the Instant Pot. Cook on Sauté for about 5 minutes.
Add the remaining vegetables and the apple. Add the sage, salt, pepper, crushed red pepper, and the vegetable broth.
Cover and seal the Instant Pot. Cook on manual for 8 minutes. Let the pressure release for 10 minutes and then vent the Instant Pot.
Blend: Remove the sage. Add the coconut milk, and then use an immersion blender or a traditional blender to blend the soup. Be careful of the hot liquids.
Slow Cooker Directions
Add all of the ingredients (except for the coconut milk) to the slow cooker.
Cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours.
Blend: Remove and discard the sage. Add the coconut milk and then use an immersion blender or a traditional blender to blend the soup. Be careful of the hot liquids.
Video
RECIPE TIPS
Roasted Butternut Squash Soup
Place all of the vegetables on a parchment-lined baking sheet. Toss in a few tablespoons of olive oil, salt, and pepper.
Roast at 450℉ for 20 to 30 minutes.
PRO-TIP: You can leave the butternut squash in two halves and roast the halved and seeded squash cut side down. After roasting, you can simply scrape the tender squash out and add it to the soup.
Add the roasted vegetables to a large pot, as well as the broth, the sage, and the seasonings. Let the soup simmer for about 10 minutes to bring out the flavor of the sage. Then remove the sage.
Blend: Add the coconut milk, and then use an immersion blender or a traditional blender to blend the soup. Be careful of the hot liquids.