You’ll love this delicious recipe for butternut squash soup.

It’s super easy with a slow cooker.

In the fall, when the schedule is as hectic as ever, there is nothing I love more than coming home to a meal that is already cooked for me. Using a slow cooker is a life-saver, not to mention the fact that it makes your house smell absolutely incredible. Butternut squash soup is one of my favorite slow cooker recipes for the fall: it makes a great lunch or snack by itself or you can pair it with a serving of protein for a delicious, warm, comforting dinner. Prep only takes fifteen minutes… the slow cooker does the rest of the work. Definitely a winner in my book.

Prep Time: 15 minutes

Ingredients:

• 16 oz (1/2 small) butternut squash, halved, seeds removed
• 16 oz (1/2) buttercup or kobacha squash, halved, seeds removed but not peeled
• 2 large shallot, quartered
• 2 cup chicken or vegetable broth
• 3/4 cup light coconut milk
• pinch nutmeg
• optional garnish: drizzle coconut milk, chives, pepitas

Directions:

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

Nutrition Information:

Yield: 4 servings, Serving Size: 1 1/4 cup

Amount Per Serving:

• Calories: 152
• Fat: 3g
• Carbohydrates: 35g
• Protein: 3g

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