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(S) Butternut Squash Soup

(S) Butternut Squash Soup

By: Rachel's Tea

Info

Info

Servings
6
Prep-Time
-
Bake Time
-
Cal/serving
146
Ingredients
  • Squash, peeled, (deseeded, and roughly chopped) 2 pounds
  • Yellow onion, (roughly chopped medium) 1
  • Garlic peeled 4 cloves
  • Olive oil Drizzle
  • Vegetable broth 3 cups
  • Ginger ½ teaspoon
  • Cumin ½ teaspoon
  • Coriander ½ teaspoon
  • Paprika ½ teaspoon
  • Cayenne ¼ teaspoon
  • Sea salt 1 ½ teaspoons
  • Black pepper ¼ teaspoon
  • Thyme ½ teaspoon
  • Reduced fat coconut milk (or milk of choice) ¼ cup
  • For the optional garnish:
  • Chives chopped
  • Pumpkin seeds

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Note: - 

For A Delicious Dinner

Method

  1. Place squash pieces, onion, and garlic into a slow cooker.
  2. Drizzle with olive oil and add vegetable broth.
  3. Sprinkle over ginger, cumin, coriander, paprika, cayenne, sea salt, and pepper.
  4. Place lid on slow cooker and cook on high heat for 4 hours.
  5. Using a hand blender, blend the ingredients until smooth (if you do not have a hand blender, you can transfer the ingredients to a regular blender or food processor, just be careful when blending hot liquids!).
  6. Add thyme and coconut milk and blend for a few more seconds until incorporated.
  7. Garnish with chives and pumpkin seeds (optional).