Butternut Squash Soup
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INGREDIENTS:
1 Butternut Squash, whole
1 Onion
2 cloves Garlic
1 can Coconut milk
2 cups Vegetable stock
1/2 tsp Black pepper, freshly-ground
1/8 Caynee pepper
1 pinch Cinnamon or nutmeg
1/2 tsp Salt
INSTRUCTIONS:
1. Add vegetable stock, garlic, butternut squash, onion, salt, pepper, cayenne, cinnamon, and coconut milk , to a crock pot.
2. Cook for 6-8 hours on low, or 3-4 hours on high, or until squash is completely tender and mashes easily with a fork.
3. To smooth the soup, either, use a masher, a blender, or magic bullet and puree the soup. Taste, and season with additional salt, pepper, and cayenne if needed.
4. Serve warm, with optional garnishes if desired.
1 Butternut Squash, whole
1 Onion
2 cloves Garlic
1 can Coconut milk
2 cups Vegetable stock
1/2 tsp Black pepper, freshly-ground
1/8 Caynee pepper
1 pinch Cinnamon or nutmeg
1/2 tsp Salt
INSTRUCTIONS:
1. Add vegetable stock, garlic, butternut squash, onion, salt, pepper, cayenne, cinnamon, and coconut milk , to a crock pot.
2. Cook for 6-8 hours on low, or 3-4 hours on high, or until squash is completely tender and mashes easily with a fork.
3. To smooth the soup, either, use a masher, a blender, or magic bullet and puree the soup. Taste, and season with additional salt, pepper, and cayenne if needed.
4. Serve warm, with optional garnishes if desired.