It’s getting cold AF where I live and I keep our heat suuuuuper low since we’re stuck on oil heat and I hate wasting it.

Time for hot meals and lazy cooking in the crockpot!

Be sure to watch my video for more tips and tricks!

Ingredients:

• 1 large butternut squash
• 1 large onion (I used purple (red) because that’s what I have on hand but you can do whichever)
• 1 red pepper
• 1 Granny Smith Apple
• 5 cloves of garlic
• 3 cups vegetable stock/broth
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 chai tea bag
• 1 cup coconut milk (plus extra when serving)

Directions:

1. Rough chop squash, onion, pepper and apple.
2. Throw those into a crockpot and add garlic, vegetable stock, salt, pepper and chai tea bag.
3. Put crockpot on low for 6-8 hours or high for 2-4 hours until veggies are nice and soft.
4. After that time, pull out the tea bag and using an immersion blender, purée everything up in the crockpot until smooth.
5. Stir in coconut milk and keep on warm until serving. This is when you can add more salt and pepper to taste.
6. Once served in bowls, you can add a titch more coconut milk to each bowl for extra creaminess.
7. Enjoy!