Slow Cooker Blissful Buttercup & Butternut Squash Suop

Recipe By Skinny Taste

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 (or 1-1/2 tbsp Better Bouillon w/water)
  • 3/4 cup light coconut milk
  • pinch nutmeg
  • optional garnish: drizzle coconut milk, chives, pepitas

DIRECTIONS:

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