Get out your crock pot! It's time to make one of the best soups you will ever have!

Ingredients

2 pounds butternut squash 
1 cup carrots
2 cups clear veggie broth (non-tomato based)
1 can coconut milk (full cream)
1/4 cup onion
2 Tablespoons pure maple syrup
1 Tablespoon fish sauce *
1 teaspoon asian chili sauce
1 lime
 ½-1 cup cilantro (amount to your liking)

     Directions Below

 

 

 

Step ONE:

2 pounds butternut squash, cut into approximately 1 inch cubes

1 cup carrots, chopped

2 cups clear veggie broth (non-tomato based)

1 can coconut milk (full fat)

1/4 cup onion, chopped

2 Tablespoons pure maple syrup

1 Tablespoon fish sauce *

1 teaspoon asian chili sauce

Cook in crock pot for 4-5 hours on medium. Once done, get your handy immersion blender (or hand mixer) out and mix until creamy. You blender will work too, but be careful not to burn yourself.

Step TWO:

1 lime, juiced

 ½-1 cup cilantro chopped (amount to your liking)

Add to soup and serve. It's that easy! Adding the lime and cilantro at the end, will allow for multiple unique flavors to hit your palate!

Tips:

*Fish sauce makes for a very unique flavor. Don't be scared of it!  While cooking, it will infuse it's unique flavor leaving a mild "what is in this taste." Omit fish sauce if vegetarian or vegan.