2 lb. medium sized butternut squash, peeled, seeded and cut into chunks

1 medium onion, chopped

4 cloves garlic

olive oil, to taste

3 c. vegetable broth (chicken broth works as well)

1/2 t. ground ginger

1/2 t. ground cumin

1/2 t. coriander

1/2 t. paprika

1/8 t. cayenee pepper

1 1/2 t. sea salt

1/4 t. black pepper

1/2 t. thyme

2 c. half and half

garnishes:

Crispy MSM Hickory Smoked Bacon, pumpkin seeds and french fried onions

Add the butternut squash, onion and garlic to slow cooker. Drizzle with olive oil and add broth and all seasonings. Cover and cook on high for 4 hours. Using a hand emersion blender, blend the ingredients. (Or you can transfer to a standard blender and carefully puree). Add the thyme and half and half and stir until mixed. Garnish with crispy bacon and french fried onions and pumpkin seeds.