(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
- Place squash pieces, onion, and garlic into a slow cooker.
- Drizzle with olive oil and add vegetable broth.
- Sprinkle over ginger, cumin, coriander, paprika, cayenne, sea salt, and pepper.
- Place lid on slow cooker and cook on high heat for 4 hours.
- 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!).
- Add thyme and coconut milk and blend for a few more seconds until incorporated.
- Garnish with chives and pumpkin seeds (optional).
