Butternut Squash Slow Cooker Soup

Ingredients

• 1 large butternut squash (about 3 lbs), peeled and cubed
• 1 onion, roughly chopped
• 2 cloves garlic, smashed
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 tsp curry powder
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• Salt and pepper
• Pepitas and a drizzle of coconut milk for serving

Instructions

1. Add squash, onion, garlic, coconut milk, broth, curry powder, cinnamon, and nutmeg to the pot. Stir.
2. Slow cook on low for 6–8 hours or high for 3–4 hours, until squash is very tender.
3. Blend with an immersion blender until smooth.
4. Season with salt and pepper. Serve topped with pepitas and a drizzle of coconut milk.