- 1 butternut squash, peeled and cubed
- 1/4 cup onion, diced
- 2 1/2 cup chicken or vegetable broth
- 1/2 cup milk of choice (I used organic skim)
- 1/2 tsp nutmeg
- optional garnish: drizzle coconut milk
Place squash in slow cooker, along with onion and broth. Cook on high for 3 hours or low for 5 hours. Once squash is tender, blend ingredients with a hand blender or place in food processor and return to slow cooker. Add milk, nutmeg and salt and pepper to taste. Mix well. Garnish with a drizzle of coconut milk if desired. Enjoy!