Slow Cooker Butternut Squash & Ginger Soup
By Emily Niswanger
- 6 cups Butternut Squash (peeled, seeds removed and chopped)
- 3 tbsps Extra Virgin Olive Oil
- 1 1/2 tbsps Ginger (peeled and grated)
- 1 tbsp Curry Powder
- 3 cups Vegetable Broth
- 2 tbsps Apple Cider Vinegar
- 1 tsp Sea Salt
Combine all ingredients into the slow cooker. Cook on high for 3 to 4 hours, or on low for 6 hours. Using a handheld blender, blend the soup until smooth or until desired consistency is reached. Divide into bowls and adjust salt to taste if needed.
Optional toppings include roasted pumpkin or squash seeds, plain yogurt, coconut cream, or cilantro. Freeze leftovers. Enjoy!
Makes 3 servings.
3 cups = approx 1 lb of squash.
No curry powder? Use turmeric instead!