Slow Cooker Butternut Squash Soup

Ingredients

butternut squashpeeled, cut into cubes

1 large

white oniondiced

1

garlicminced

4 cloves

carrotchopped

1 cup

black pepper

1/2 tsp

cinnamonground

1/2 tsp

nutmegground

1/8 tsp

chili flakes

1/4 tsp

vegetable stock

4 1/2 cups

coconut milk

1/2 can

salt

to taste

Method

1. 01Add butternut squash, onion, garlic, carrot, black pepper, cinnamon, nutmeg, chili flakes, and vegetable stock to slow cooker.
2. 02Cook on high for 3 to 4 hours or low for 4 to 5 hours until squash is soft and tender.4 hr
3. 03Blend soup in slow cooker with immersion blender or transfer to blender in batches until smooth.
4. 04Blend in coconut milk if using.
5. 05Season with salt and pepper to taste.

Fits

• Vegan
• Vegetarian
• Pescatarian
• Gluten-free
• Dairy-free
• Egg-free
• Soy-free
• Nut-free