Crockpot time: 4-6 hours // Serves 6
1 butternut squash, roasted and pureed, OR 2 cans pureed 100% butternut squash or 100% pumpkin (if you can’t find canned butternut)
1 small sweet onion, diced small (or white cooking onion)
2 garlic cloves, minced
1 cup chicken broth
2 tsp curry powder
1 tsp salt
1/2 tsp ground coriander
1/4 – 1/2 tsp crushed red pepper*
1/4 tsp black pepper
pinch of cayenne powder*
1 can (14.5 oz) reduced-fat coconut milk, or 1 1/4 cup unsweetened coconut milk (carton)
*these spices can be decreased or eliminated if you prefer dishes that aren’t very spicy
Saute the onion and garlic in a little bit of olive oil, until the onion is soft and clear. Add the squash, onion, garlic, broth, and spices to crockpot. Stir until combined. Cook on low for 3-4 hours. Add can of coconut milk**, stir to combine; continue to cook on low for additional 30-60 min to warm through.
Suggested toppings: roasted pumpkin seeds, sunflower seeds, diced roasted red pepper, sprinkle of parmesan or feta, drizzle of coconut milk.
**If desired, reserve some of the coconut milk to drizzle on top of soup once poured into bowls.