Cooking Instructions
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Step 1
Add
Butternut Squash (980 g)
,
Vegetable Broth (720 mL)
,
100% Pumpkin Purée (225 g)
,
Sweet Onions (140 g)
,
Garlic (1 clove)
,
Coconut Sugar (30 g)
,
Sea Salt (6 g)
,
Ground Black Pepper (1 g)
,
Ground Cinnamon (3 g)
and
Ground Nutmeg (as needed)
to crockpot. Stir and cook on low 4-5 hours, or high 2-3 hrs.
Step 2
Once ingredients have cooked, remove (in batches) and add to high-power blender. Blend until a smooth, creamy consistency is reached.
Step 3
Add blended soup back to crockpot, stir in
Full-Fat Coconut Milk (120 mL)
, taste and add any additional salt, pepper, coconut sugar or spices to meet your preference.
Step 4
To serve, garnish with
Full-Fat Coconut Milk (to taste)
,
Sunflower Seeds (to taste)
,
Fresh Herbs (to taste)
or a sprinkle of
Ground Cinnamon (to taste)
. Highly suggest serving with grilled cheese! Enjoy!
