- 10 minutes
- 4 to 8 hours
- 6 to 8 servings
This silky textured soup is great in cooler months. You can even make it vegetarian/vegan style with vegetable broth.
- Place the veggies and broth in the slow cooker and cook on low for 8 hours or high for 4 hours. Squash should be soft and cooked through.
- Stir in coconut milk and nutmeg. Using an immersion blender (or ladle into a blender), blend the soup until smooth.
- Season with salt and pepper. Garnish with additional coconut milk.