Cooking Instructions
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Step 1
Add
Butternut Squash (7 cups)
,
Vegetable Broth (3 cups)
,
100% Pumpkin Purée (1 cup)
,
Sweet Onions (1 cup)
,
Garlic (1 clove)
,
Coconut Sugar (2 Tbsp)
,
Sea Salt (1 tsp)
,
Ground Black Pepper (1/2 tsp)
,
Ground Cinnamon (1 tsp)
and
Ground Nutmeg (1/8 tsp)
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 (1/2 cup)
, 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!
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