CROCKPOT COOKIN’: Butternut Squash Carrot Cashew Ginger Soup

I made this on Sunday when it was snowing and windy all throughout Beantown. Husband and I give it a HUGE thumbs up! And I have been eating the leftovers for lunch everyday. It reheats nicely!

This recipe is adapted from PaleoPot

Ingredients:
1 large butternut squash – about 6 cups cubed (they sell it at Costco for 5 dollars)
14 ounces of coconut milk
1 cup of chicken or vegetable stock
6 big carrots, peeled and chopped, or 20 baby carrots chopped
1 cup of raw cashews, chopped
1 piece of ginger, grated
2 teaspoons of ground cinnamon
2 teaspoons of pumpkin pie spice
Optional – 1/2 small onion, chopped 

Instructions:
1.  Put all of the ingredients in the crockpot. 
2.  Cook on low for 4 hours and 30 minutes. 
3.  After the timer sounds, use an immersion blender to blend all of the ingredients up. 
4.  Serve with a dash of cinnamon on top!

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