Recipe: Slow Cooker Butternut Squash

Instructions:

1. Combine all the listed ingredients in a slow cooker, excluding the coconut milk. Gently mix until combined.

2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the squash is tender.

3. Remove and discard the bay leaf. Add in coconut milk

4. Using an immersion blender or regular blender, carefully blend the soup until smooth and creamy in texture.

Serve the soup hot, garnished with fresh thyme leaves, if desired.

Enjoy the warm, aromatic flavors of this Slow Cooker Butternut Squash as a delightful main dish or a scrumptious side. Whether served alongside your favorite proteins or as a comforting standalone meal, this versatile dish is sure to impress with its sweet and savory flavors, leaving everyone wanting more.