•16 oz (1/2 small) butternut squash, halved, seeds removed •16 oz (1/2) buttercup squash, halved, seeds removed but not peeled •2 large shallot, quartered •2 cup chicken or vegetable broth (or 1-1/2 tbsp Better Bouillon w/water) •3/4 cup light coconut milk •pinch nutmeg •optional garnish: drizzle coconut milk, chives, pepitas

1. Place the squash, onion and stock in the slow cooker. Cook on low for 8 hours or high 4 hours, until squash is soft and cooked through. Remove squash from skin and discard the peel.
2. Stir in coconut milk and nutmeg. Blend in a blender or using an immersion blender.
3. Season to taste with salt and pepper and garnish with more coconut milk and chives, if desired. Makes 5 cups.