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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 ingredients. Garnish with chives and pumpkin seeds if desired before serving. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |