| Step 1 |
Drizzle avocado on the bottom of a slow cooker. |
| Step 2 |
Add in all ingredients except for the coconut milk and pepitas. |
| Step 3 |
Give everything a good toss to thoroughly combine.
|
| Step 4 |
Slow cooking on high for 4-6 hours. |
| Step 5 |
Once vegetables are tender, add in the coconut milk. |
| Step 6 |
Use an immersion blender and blend until you achieve a thick, creamy texture. |
| Step 7 |
Serve hot and garnish with pepitas, |
Also find our products on :
- 1 can of La Costeña Fired Roasted Sliced Peppers Toreados
- 1 3 lb butternut squash, cubed
- 1 white onion, chopped
- 3 large carrots, chopped
- 2 tbsp minced garlic
- 4 cups chicken stock
- 2 tbsp avocado oil
- 1 can coconut milk
