1 large butternut squash, peeled and diced
1 medium onion, chopped
2 carrots, diced
2 cloves garlic, minced
4 cups vegetable broth
1 tsp ground ginger
1 tsp ground cinnamon
Salt and pepper to taste
1 cup coconut milk (optional)
Prepare the Squash: Start by peeling the butternut squash. Cut it in half and remove the seeds. Dice it into small cubes for even cooking.
Chop the Veggies: In addition to the squash, chop the onion, carrots, and garlic. Uniform pieces ensure they’ll cook thoroughly and blend easily later.
Add Ingredients to the Crock-pot: Place the diced butternut squash, chopped onion, carrots, minced garlic, ginger, and cinnamon into the crock-pot.
Pour in the Broth: Add the vegetable broth, ensuring all the vegetables are submerged. Season with salt and pepper to taste.
Set Your Crock-Pot: Cover and cook on low for 6-8 hours or on high for 3-4 hours. Allow the flavors to meld for an optimal taste experience.
Blend the Soup: Once cooked, use an immersion blender to puree the soup until smooth. Alternatively, transfer batches to a traditional blender, but be cautious with hot liquids.
Finalize the Flavor: Stir in the coconut milk for a creamier texture and taste. Adjust seasonings as needed.
Serve and Enjoy: Ladle the soup into bowls, garnishing with pumpkin seeds or a swirl of coconut milk for an impressive presentation.
