Butternut Squash and Apple soup

Butternut Squash and Apple soup

1 medium butternut squash (1 lb of peeled and cubed butternut squash)
1 medium red onion, diced 

2/3 lb parsnips, peeled and cut into chunks 

1 Washington apple, peeled and sliced 

3 cups vegetable stock 

1 bay leaf 1 tsp sea salt 

1 tsp white pepper 

1/4 tsp dried ground sage 

½ can coconut milk 

Combine the squash, red onion, carrots, apple, stock and bay leaf in a slow cooker. 

Cover and cook on low for about 6 hours or until veggies are soft.

 Take out the bay leaf and discard.
Transfer these ingredients to a blender and blend until smooth
Pour it back to the slow cooker

 Season with sea salt, pepper & sage 

Pour the coconut milk.