Step 1

Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper.

Step 2

Cover and cook on high heat for 4 hours.

Step 3

Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree.

Step 4

Add the thyme and coconut milk and blend to incorporate.

Step 5

Garnish with pumpkin seeds and chives, if desired.

Step 6

Enjoy!