One of my favorite things about fall is soup. Nothing comforts the season’s first chill like it. There’s quite a few recipes in my arsenal but I’ve never been able to master butternut squash soup, until now. (Those suckers are hard!)

It all started when my friend posted on Facebook about making butternut squash in a crockpot. Within hours my Shipt delivery arrived and I was on my way to delicious soup satisfaction.

What you’ll need:

1 butternut squash, approximately 3 lbs.

4-5 cups of vegetarian stock

1 Golden Delicious apple, peeled and chopped

1 small Vidalia onion, diced

3 table spoons of soy coconut creamer

1 tablespoon of sage

Salt and pepper

How to do it:

1) Get out your crock pot and wait for your mind to be blown! Place your butternut squash, as is, in the crockpot. Let it sit for 2-3 hours on high or 4-6 hours on low.

2) When it’s ready, pull it out and let it cool while you sauté and the onion and apple. Prepare the butternut squash by cutting it open, scooping out the seeds, and removing the skin. Chop.

3) Place sautéed onion and apple, cooked butternut squash, stock, and seasonings in crock pot. Cook on high for 2 hours. It’s ready when the apples can be smooshed with a spoon.

4) Use immersion blender to create a smooth call consistency. Pro tip: if your crock pot is shallow, you may want to transfer to a deeper bowl or pitcher before blending – what a mess! A food processor also works well.

5) Once mixed and cooled, add in creamer and it’s ready to enjoy!

Bonus points: it’s vegan!