Slow Cooker Butternut Squash Soup

• medium butternut squash2 lb
• medium yellow onion1
• garlic4 clove
• olive oil0
• vegetable broth3 cups
• ground ginger½ teaspoon
• ground cumin½ teaspoon
• ground coriander½ teaspoon
• paprika½ teaspoon
• cayenne pepper⅛ teaspoon
• sea salt1 ½ teaspoon
• black pepper¼ teaspoon
• fresh thyme½ teaspoon
• coconut milk4 tbsp
• pumpkin seeds0
• fresh chives0

Instructions

1. 1

   Add the butternut squash, onion, and garlic to a slow cooker.

2. 2

   Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper.

3. 3

   Cover and cook on high heat for 4 hours.

4. 4

   Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree.

5. 5

   Add the thyme and coconut milk and blend to incorporate.

6. 6

   Garnish with pumpkin seeds and chives, if desired.

7. 7

   Enjoy!