1 tsp onion powder ½ cup thinly sliced shallots 1 tablespoon minced garlic 1 tablespoon minced peeled fresh ginger (or 1 tsp ground ginger) 1 32-oz carton of chicken broth 1 can of coconut milk 2 teaspoon salt ¼ teaspoon ground red pepper 2 (32-ounce) packages fresh cubed butternut squash 1 tablespoon fresh lime juice Ground red pepper (optional) Cilantro leaves (optional)

1. Add everything into your crockpot but the coconut milk.Cook on high for 4-6 hours. 2. Then use an immersion blender to puree your soup, as you add in the coconut milk. 3. Top with chopped up bacon, pumpkin seeds or whatever you’d like!