This is the easiest, creamiest and yummiest winter crock pot soup recipe! We love it because it uses only a few ingredients, has very minimal prep and it is a healthy option for your bariatric lifestyle. Enjoy in confidence!
16 oz (1/2 small) butternut squash, halved, seeds removed
16 oz (1/2) buttercup or kobacha squash, halved, seeds removed but not peeled
2 large shallot, quartered
2 cup chicken or vegetable broth (or 1-1/2 tbsp Better Bouillon w/water)
3/4 cup light coconut milk
Optional garnish: drizzle coconut milk, chives, pepitas
Place the squash, shallots and broth in the slow cooker. Cook on low for 8 hours or high 4 hours, until pumpkin is soft and cooked through. Remove squash from skin and discard the peel.
Stir in coconut milk and nutmeg. Blend in a blender or using an immersion blender.
Season to taste with salt and pepper and garnish with more coconut milk and chives, if desired.
Makes 5 cups.
Servings: 4, Serving Size: 1 1/4 cup
Protein: 3 grams
Carb: 35 grams
Fat: 4.5 grams