Slow Cooker Butternut Squash Soup

Name: Slow Cooker Butternut Squash Soup
Total time: 30
Yield: 6
Ingredients: 2 lb medium butternut squash, peeled, seeded, roughly chopped; 1 medium yellow onion, roughly chopped; 4 cloves garlic; olive oil, to taste; 3 cups vegetable broth; 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; pumpkin seed; fresh chive, chopped

Recipe by Mel Boyajian from tasty.co

Lunch 30 Mins.

Ingredients

6 servings

•

2 lb medium butternut squash, peeled, seeded, roughly chopped
•

1 medium yellow onion, roughly chopped
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4 cloves garlic
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olive oil, to taste
•

3 cups vegetable broth
•

½ teaspoon ground ginger
•

½ teaspoon ground cumin
•

½ teaspoon ground coriander

•

½ teaspoon paprika
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⅛ teaspoon cayenne pepper
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1 ½ teaspoons sea salt
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¼ teaspoon black pepper
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½ teaspoon fresh thyme
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¼ cup coconut milk
•

pumpkin seed
•

fresh chive, chopped

Instructions

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!