How to Make Slow Cooker Butternut Squash Soup?

 

Ingredients

• For 6 servings,
• 2 lb medium butternut squash(910 g), peeled, seeded, roughly chopped
• 1 medium yellow onion, roughly chopped
• 4 cloves garlic
• olive oil, to taste
• 3 cups vegetable broth(720 mL)
• ½ teaspoon ground ginger
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon paprika
• ⅛ teaspoon cayenne pepper
• 1 ½ teaspoons sea salt
• ¼ teaspoon black pepper
• ½ teaspoon fresh thyme
• ¼ cup coconut milk(60 mL)

Method

• Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper.
• Cover and cook on high heat for 4 hours.
• Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree.
• Add the thyme and coconut milk and blend to incorporate.
• Garnish with pumpkin seeds and chives, if desired.
• Enjoy!