8 cups Butternut Squash (peeled, seeds removed and chopped)
1 1/2 tbsps Ginger (peeled and grated)
1 tbsp Curry Powder
3 cups Organic 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 slow for 6 hours.
Using a handheld blender, blend soup until smooth or until desired consistency is reached. Divide into bowls and adjust salt to taste if needed. ENJOY!
Serving Size, one serving is equal to approximately 1.5 cups of soup.
Leftovers, Refrigerate in an airtight container up to 5 to 7 days or freeze if longer.
Save Time, Use pre-sliced butternut squash cubes (fresh or frozen).
Optional toppings, Roasted Pumpkin seeds, or squash seeds, plain yogurt, coconut cream, or cilantro.
No Curry Powder, use Tumeric instead.
No Vegetable Broth, use bone broth or almond milk instead.
YIELDS: 5 SERVINGS PREP TIME: 10 MINS TOTAL: 4 to 5 HOURS