Autumn Squash Soup (GF)
3 ½ C Vegetable Broth
1 Small Yellow Onion (chopped)
3 Garlic Cloves (chopped)
1 Large Butternut Squash (peeled and cubed)
3 Carrots (peeled and chopped)
½ 15 oz. can Organic Pumpkin Puree
¼ C Coconut Sugar (or brown sugar)
1 tsp Salt
½ tsp Black Pepper
½ C Coconut Milk (unsweetened)
½ tsp Cinnamon
½ tsp Nutmeg
Plain Greek Yogurt
Step 1: Add all of the ingredients to a prepared crockpot or slow cooker. Stir and set on high for 1 hour and reduce to low for 2 hours.
Step 2: Puree soup using a hand-immersion blender. You can also use a blender or Ninja to puree the solid pieces and add them back to the liquid. MIx the soup until creamy and smooth.
Step 3: Before serving, season to taste with salt & pepper or additional spices. Garnish with a dollop of yogurt and pumpkin seeds.
Step 4: Enjoy!