Instructions

1. 1

   Add the butternut squash, shallots, and broth into the slow cooker.

2. 2

   Set the cooker to low heat for 8 hours or high heat for 4 hours, until the ingredients are tender and easily pierced with a knife.

3. 3

   Carefully scoop the flesh of the squash from its skin and dispose of the peel.

4. 4

   Incorporate the coconut milk and a dash of nutmeg into the mixture.

5. 5

   Puree the soup using a blender or an immersion blender until smooth.

6. 6

   Adjust the seasoning with salt and pepper to your liking, and if you wish, top with extra coconut milk and chopped chives for garnish.

Nutrition Information