Slow Cooker Butternut Squash Soup

runningonrealfood.com

Maria S.

1 large butternut squash, peeled and cut into cubes (approx. 7 to 8 cups or 1200 g once cubed)

1 white onion, diced (approx. 2 cups, 300 g)

4 cloves garlic, minced

1 cup chopped carrot (approx. 150 g)

½ tsp black pepper

½ tsp cinnamon

⅛ tsp ground nutmeg

¼ tsp chili flakes, optional

4 to 5 cups vegetable stock (or just enough to barely cover the squash)

½ cup coconut milk or cashew cream, optional

salt and pepper, to taste

Directions at runningonrealfood.com

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