Cook time : 4 to 8 hours
1 large butternut squash, peeled, seeded and cut into cubes
1 yellow onion, diced
3 cloves garlic, minced
1 cup chopped carrot
1 apple, chopped (optional)
1/2 tsp cinnamon
1/8 tsp ground nutmeg
1/4 tsp dried thyme or 1/2 teaspoon of fresh thyme
5–6 cups vegetable or chicken stock
1/2 cup full-fat coconut milk
salt and pepper, to taste
Pumpkin seed, for garnish
1
Add all the ingredients, except for the coconut milk to a slow cooker and cook on high for 4 hours or on low for 6-8 hours, until squash is tender
2
Add coconut milk. Either blend directly in the slow cooker using an immersion blender or carefully pour into a blender and mix until smooth and creamy.
3
Taste and season with salt and pepper if needed. Top with roasted pumpkin seeds and a drizzle of coconut milk ( optional).
Ingredients
1 large butternut squash, peeled, seeded and cut into cubes
1 yellow onion, diced
3 cloves garlic, minced
1 cup chopped carrot
1 apple, chopped (optional)
1/2 tsp cinnamon
1/8 tsp ground nutmeg
1/4 tsp dried thyme or 1/2 teaspoon of fresh thyme
5–6 cups vegetable or chicken stock
1/2 cup full-fat coconut milk
salt and pepper, to taste
Pumpkin seed, for garnish