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Slow Cooker Butternut Squash Soup

 1 2-3 pounds winter squash, peeled, seeded and cubed (acorn, butternut, Hubbard, pumpkin)
 3 cups chicken or vegetable stock
 1 medium onion, chopped
 14 oz full-fat coconut milk
 salt & pepper
Optional Seasonings and Garnish
 Nutmeg and pumpkin seeds, Curry powder and fresh cilantro
1

Stir squash, broth, and onion together in a 5-quart slow cooker. Cover and cook until the
vegetables are very tender, 7 hours on Low or 3½ hours on High.

2

Turn off heat, stir in coconut milk, and puree with an immersion blender until smooth.

3

Season with salt and pepper to taste. Add optional seasoning and garnishes before serving.

ver: 3.5.2 | last updated: