Slow Cooker Blissful Butternut Squash Soup

Ingredients:

• 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
• pinch nutmeg
• optional garnish: drizzle coconut milk, chives, pepitas

DIRECTIONS:

1. Place the squash, shallots and broth in the slow cooker.
2. Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted.
3. Remove squash from skin and discard the peel.
4. Stir in coconut milk and nutmeg.
5. Blend in a blender or using an immersion blender.
6. Season to taste with salt and pepper and garnish with more coconut milk and chives, if desired.

Recipe and Photo from Skinnytaste