Slow Cooker Butternut Squash Soup
Ingredients
1 large butternut squash, peeled and cut into cubes (approx. 7–8 cups or 1200 g once cubed)
1 white onion, diced (approx. 2 cups, 300 g)
4 cloves garlic, minced
1 cup chopped carrot (approx. 150 g)
1/2 tsp black pepper
1/2 tsp cinnamon
1/8 tsp ground nutmeg
1/4 tsp chili flakes, optional
4–5 cups vegetable stock (or just enough to barely cover the squash)
1/2 cup coconut milk or cashew cream, optional
salt and pepper, to taste
Directions
Add all the ingredients (except for the coconut milk, if using) to a slow cooker and cook on high for 3-4 hours or low for 4-5 hours until the squash is soft and tender.
Once it’s cooked, either blend directly in the slow cooker using an immersion blender or carefully transfer to a blender and mix until smooth and creamy. Blend in the coconut milk now, if using.
Season with salt and pepper if needed and serve.
