Crockpot Butternut Squash Soup

Crockpot Butternut Squash Soup

1 butternut squash (appx 2 lbs) peeled and seeded, halved and quartered.  Very big pieces are fine.

1 medium yellow onion, peeled and diced

4 cloves garlic, peeled

3 cups chicken broth

1/2 teaspoon each: ground ginger, cumin, coriander, paprika (I used s semi-sweet smoked paprika)

1/8 teaspoon cayenne pepper

1 1/2 teaspoon sea salt

1/4 teaspoon black pepper

Olive oil to taste

To serve:

Fresh lemon juice

roasted pumpkin seeds (or clean and roast the squash seeds)

Sambal Oelek

Add the squash, onion, garlic, and spices to the slow cooker.  Drizzle olive oil over, and turn veggies and spices to cover.  Pour over the chicken broth and cover.  Cook on high for 4 hours or low for 8.

Use an immersion blender and blend right in the slow cooker.

Right before serving, squeeze in some lemon juice and stir, and garnish as you like.