Recipe Vortex

3 1/2 cups vegetable broth

1 small yellow onion chopped

2-3 garlic cloves

1 medium-large butternut squash peeled and cubed

2-3 carrots peeled and chopped (or a little over 1 cup)

1/2 15 oz. can organic pumpkin puree

2 Tbsp coconut sugar (or brown sugar)

1 tsp salt

1/2 tsp cracked pepper

1/2 cup canned coconut milk (unsweetened)

1/2 tsp cinnamon

pinch nutmeg

pinch of cayenne *optional

pumpkin seeds for topping *optional

Prepare vegetables: peel squash and cut into 1-2 inch cubes. Cut heads of carrots off and slice into 1/2-inch thick pieces. Peel onion and slice into pieces.

Cook: Add all of ingredients (except almond milk) to slow cooker/crock pot – vegetable broth, onion, squash, carrots, pumpkin puree, sugar, cinnamon, nutmeg, pinch of cayenne, and salt & pepper. Mix ingredients together. Set slow cooker time for 5 hours on LOW or 3 hours on HIGH.

Puree soup: after soup has cooked, use a hand-immersion blender or high-powered blender to blend soup until creamy and smooth.

Season to taste and serve: before serving soup, taste it and adjust with salt & back pepper or additional spice if desired. Stir in 1/2 cup coconut milk and then serve with pumpkin seeds, cracked black pepper, and a sprinkle of coconut sugar if desired.