I adapted this recipe from Happy Herbivore’s Sweet and Spicy Butternut Squash soup.
I try to keep canned goods out of my recipes and using fresh peppers instead of canned made this soup taste even better. Since mondays are so busy, I made this soup so it could be put in a crockpot.
1 small butternut squash peeled, seeded and cubed
1 – 2 anaheim chili peppers, diced. I like two in my soup, it adds a little more heat
2 cups unsweetened almond milk
1 cup water or veggie broth
1 tablespoon pure maple syrup
1/2 teaspoon sea salt
Place all ingredients in a crockpot, cook on low for six hours. Puree in blender or food processor to make a creamy soup. Top with crumbled toasted whole wheat french bread if you so desire. Serve hot.