2 lbs Butternut squash
2 cans full fat coconut milk
1-2 cup water
2 cloves garlic, minced
1 tsp onion powder (if available)
½ tsp ground ginger
1 ½ tsp salt
1 tsp pepper
Use a vegetable peeler to peel outside layer of squash. You may want to go over the same spot twice to make sure you got all the skin off. *If you don’t have a peeler, use a knife and get as much skin off as you can without cutting off too much flesh (or yourself).
Cut up squash into 2 inch pieces. (Spoon out & discard seeds.)
Add all ingredients in the slow cooker.
Cook on high for 2.5 hours or low for 4 hours.
Transfer all to a blender (you may have to half at a time as it makes a lot). Make sure you take the plastic top off the blender cover to let the heat escape if the mixture is very hot. You don’t want the top to pop off!