It doesn’t get more cozy than this slow cooker butternut squash soup! This is one of Erika’s favorite seasonal recipes for an easy dinner that smells delicous all day.
BUTTERNUT SQUASH SOUP 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
PREPARATION
- 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.
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