Go Back
Print

Lentil & Butternut Squash Slow Cooker Soup

Ready for a healthy and easy slow cooker soup? This easy Lentil & Butternut Squash Slow Cooker Soup is gluten and daily free.
Servings 0

Ingredients

  • 1 cup lentils
  • 1 butternut squash diced
  • 1 onion diced
  • 1 ½ cup chopped carrots
  • 4 sticks celery chopped
  • 2 cloves garlic minced
  • 32 oz chicken stock
  • 1 tbsp apple cider vinegar
  • 1 can coconut milk
  • 1 tsp ground sage
  • 1 tsp sea salt

Instructions

  • Begin by measuring your lentils into a fine mesh strainer and rinsing under cool water. Set them aside.
  • Next, peel, de-seed, and chop your butternut squash into about 1 inch, bite-sized pieces. Add them to the bottom of the crockpot.
  • Chop up your onion, carrot, and celery, and dice your garlic. Add this with the butternut squash.
  • Lastly, top the mixture with the lentils and spices.
  • I like to make this the night before I'm going to serve and place it in the fridge overnight. In the morning, I take out the crop pot, add the chicken stock and coconut milk, set it to low and let the soup simmer all day long or at least 8 hours.
    When you come home, this will be creamy and combined for consuming.