Slow Cooker Butternut Squash Soup
Serious question: Is there anything more comforting than a sweet, mildly nutty bowl of this butternut squash soup?
Ingredient:
- 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)
OPTIONAL GARNISHES
- pumpkin seed
- fresh chive, chopped
Recipe Direction :
- 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.