Slow Cooker Butternut Squash Soup Recipe Recipes Net

Ingredients

16ozbutternut squash,halved and seeds removed

16ozbuttercup or kobacha squash,halved, seeds removed but not peeled

2largeshallot,quartered

2cupsvegetable broth,or 1-½ tbsp better bouillon with water

¾cuplight coconut milk

pinchnutmeg

coconut milk

chives

pepitas

Place the squash, shallots and broth in the slow cooker.

Cook on Low for 8 hours or High 4 hours, until soft and cooked through, a knife should easily be inserted.

Remove squash from skin and discard the peel.

Stir in coconut milk and nutmeg.

Blend in a blender or using an immersion blender.

Season to taste with salt and pepper and garnish with more coconut milk and chives, if desired.