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Butternut Squash Soup by

Source: Skinny Taste

Tags: Crockpot

Ingredients

•16 oz (1/2 small) butternut squash, halved, seeds removed
•16 oz (1/2) buttercup 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


Instructions

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



Servings: 4

Nutrition Information (per serving):
Fat 4.5 g
Carbohydrates 35
Fiber 9 g
Protein 3 g

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