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(Slow Cooker Recipe)

2 lbs. butternut squash (peeled, seeded, and roughly chopped)
1 medium yellow onion, roughly chopped
4 peeled garlic cloves
drizzle of olive oil
3 c. vegetable broth
1/2 tsp. ginger
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. paprika
1/4 tsp. cayenne pepper
1 1/2 tsp. sea salt
1/4 tsp. black pepper
1/2 tsp. thyme
1/4 c. reduced fat coconut milk (or milk of your choice)
optional garnishes - chopped chives or pumpkin seeds

Place squash pieces, onion, and garlic in a slow cooker. Drizzle
with olive oil and add vegetable broth. Sprinkle with ginger,
cumin, coriander, paprika, cayenne, sea salt, and pepper.

Place lid on slow cooker and cook on high heat for 4 hours.

Using a hand or upright blender, blend the ingredients until smooth.
Add thyme and coconut milk and blend just long enough to combine

Garnish with chives and pumpkin seeds if desired before serving.

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