Slow Cooker Butternut Squash Soup
Sometimes I struggle with dinner ideas. After looking for a new recipe, I decided to try soup and salad. I went for this Butternut Squash Soup which left my husband and I going for seconds. Before scooping out all of the butternut squash, I left some for my 14 month old son and toddler daughter. They both gobbled it up! Everyone loved it and I plan to make it again soon. Enjoy! Melissa
16 oz (1/2 small) butternut squash, halved, seeds removed
16 oz (1/2) buttercup or kobacha squash, halved, seeds removed but not peeled
2 large shallot, quartered
2 cup chicken or vegetable broth (or 1-1/2 tbsp Better Bouillon w/water)
3/4 cup light coconut milk
optional garnish: drizzle 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.
Read more at Skinnytaste