Butternut Squash Chai Soup

All of the flavors of fall in one healthy soup! The fact that it’s a slow cooker recipe makes it even better. 

Peel, de-seed and dice one butternut squash, one apple, one small onion, and two carrots and place in a crockpot. 

Add 2 cups vegetable broth, one chai tea bag, and a few sage leaves. 

Cook on high for 3 to 4 hours. Remove chai tea bag and sage. Add 3/4 of a cup of coconut milk, Salt, pepper, and Cayenne. 

Use an immersion blender or to purée. 

Garnish with a few drops of coconut milk and fresh sage.