Name: Slow Cooker Butternut Squash Soup
Ingredients: 1 large butternut squash, peeled, seeded and cut into cubes; 1 yellow onion, diced; 3 cloves garlic, minced; 1 cup chopped carrot; 1 apple, chopped (optional); 1/2 tsp cinnamon; 1/8 tsp ground nutmeg; 1/4 tsp dried thyme or 1/2 teaspoon of fresh thyme; 5–6 cups vegetable or chicken stock; 1/2 cup full-fat coconut milk; salt and pepper, to taste; Pumpkin seed, for garnish

CategoryMain Dishes

Cook time : 4 to 8 hours

1 large butternut squash, peeled, seeded and cut into cubes

1 yellow onion, diced

3 cloves garlic, minced

1 cup chopped carrot

1 apple, chopped (optional)

1/2 tsp cinnamon

1/8 tsp ground nutmeg

1/4 tsp dried thyme or 1/2 teaspoon of fresh thyme

5–6 cups vegetable or chicken stock

1/2 cup full-fat coconut milk

salt and pepper, to taste

Pumpkin seed, for garnish

Add all the ingredients, except for the coconut milk to a slow cooker and cook on high for 4 hours or on low for 6-8 hours, until squash is tender

Add coconut milk. Either blend directly in the slow cooker using an immersion blender or carefully pour into a blender and mix until smooth and creamy.

Taste and season with salt and pepper if needed. Top with roasted pumpkin seeds and a drizzle of coconut milk ( optional).

Ingredients