Slow Cooker Creamy Butternut Squash Soup


This recipe is very easy to prepare when you plan in advance and is perfect to warm you up on a chilly fall day!

– 1 large butternut squash
– 2 low sodium vegetable bouillon cubes
– 4 cups of water
– 1 tbsp olive oil
– 1 tsp cumin
– 1 tsp coriander powder
– 1/2 tsp cinnamon
– 1/2 tsp fennel
– 1/4 tsp nutmeg
– 1/2 tsp cayenne pepper
– 2 tsp minced garlic
– Sea salt and pepper to taste
– 1/2 cup low fat coconut milk

1. Dissolve bouillon cubes in water in crockpot and add squash.
2. Cook on low for at least 6 hr
3. After squash is cooked heat oil in pan and add spices. Cook briefly until heated through.
4. Add squash, broth, spices and coconut milk to blender and mix until smooth. Makes ~ 6 delicious servings.

By Krissy Adams, RD, PTS

by Verda

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