Ingredients

• 2 tablespoons coconut oil
• 1 pound butternut squash, peeled and cut into pieces
• 1 small head cauliflower, cut into 1-inch florets
• 1 onion, diced
• 1 tablespoon curry powder
• 1 apple, peeled and diced
• 4 cups vegetable broth
• 1 (13.5-ounce) can coconut milk, divided (full-fat for a thicker soup)
• salt and freshly ground black pepper, to taste
• ¼–½ cup chopped fresh cilantro, optional, for garnish
• ¼–½ cup chopped peanuts, optional, for garnish

Directions

In a slow cooker, combine coconut oil, butternut squash, cauliflower, onion, curry powder, apple, vegetable broth and coconut milk, reserving ¼ cup of the coconut milk for garnish. Season with salt and black pepper.

Cover and cook on high for 2 hours, then reduce heat to low and cook for another 1–2 hours, or until vegetables are tender.

Transfer approximately half of the soup to a blender and purée until smooth, then return to the slow cooker. Alternatively, use an immersion blender to partially blend the soup directly in the slow cooker, leaving some vegetables chunky.

Stir to combine and reheat if needed. Ladle into individual bowls and drizzle with reserved coconut milk. Garnish with chopped cilantro and peanuts, if desired.