Easy Crock Pot Butternut Squash Soup

Easy Crock Pot Butternut Squash Soup

1 medium butternut squash, halved and seeds removed
2 medium ripe pears, peeled, cored and cubed
½ onion, quartered
1 tbs fresh ginger, grated
2 cups chicken or vegetable broth or 1 and ½ tbs chicken or vegetable base (Better Bouillon) with water
½ cup coconut milk plus a bit more for garnish
pinch nutmeg for garnish
pinch salt

Method
Place the squash, pears, onions, ginger and broth in the crock pot and cook on low for 8 hours or high for 4 hours, until soft and cooked through. A knife inserted in the middle should be inserted easily. Remove squash from skin and discard the peel. Stir in the coconut milk and nutmeg. Blend the soup with an immersion blender until smooth. Season with salt and pepper as needed and garnish with more coconut milk.