Ingredients

The following ingredients have 6 Servings
  • 4-1/2 cups butternut squash (halved, seeds removed, roughly cubed (2 medium butternut squash))
  • 1 cup sweet potatoes (peeled, roughly cubed (1 medium))
  • 1 medium onion (peeled, roughly diced)
  • 2 cups low sodium chicken or vegetable broth
  • 3/4 cup canned coconut milk
  • 2 teaspoons fresh ginger (peeled)
  • 3 cloves garlic (sliced)
  • 1 teaspoon nutmeg
  • 1/2 teaspoon turmeric
  • 1 - 2 teaspoons cayenne pepper (optional)
  • salt and pepper (to taste)
  • drizzle coconut milk
  • chili peppers
  • pumpkin seeds

Instruction

  • Place the squash, sweet potatoes, onion, ginger, garlic and broth in the slow cooker. Cook on low for 4 hours or high for 2 hours, until soft and cooked through.
  • Add coconut milk, turmeric, nutmeg, and cayenne pepper. Using an immersion blender, puree until smooth. (Alternatively, place in a blender and puree until smooth.) Season to taste with salt, black pepper and garnish with more coconut milk and pumpkin seeds, if desired.