This was so tasty, and nana also told me this recipe helps reduce inflammation and boost collagen. I learned something new

Slow Cooker Butternut Squash is a comforting and nutritious dish that showcases the natural sweetness and rich flavor of butternut squash. This versatile recipe is incredibly easy to prepare, making it a perfect choice for those busy days when you still want to enjoy a wholesome homemade meal.
Further, there’s many help benefits of butternut squash:
1) Nutrient-Rich: Butternut squash is a rich source of essential nutrients, including vitamins A, C, and E, as well as minerals like potassium and magnesium. These nutrients play various roles in the body, such as supporting the immune system, promoting healthy skin, and aiding in muscle and nerve function.
2) Antioxidant Properties: Vitamins A, C, and E found in butternut squash are powerful antioxidants. Antioxidants help neutralize harmful free radicals in the body, which can lead to oxidative stress and inflammation.
3) Fiber Content: Butternut squash is a good source of dietary fiber. Fiber is essential for digestive health, as it helps regulate bowel movements, prevents constipation, and supports a healthy gut microbiome.
4) Vitamin C and Collagen: Vitamin C is important for the synthesis of collagen, a protein that plays a crucial role in maintaining the health of skin, bones, and connective tissues.
This squash is a rich source of various minerals including iron, folate, and zinc, all of which contribute not only to bone health but also to overall well-being.
Recipe: Slow Cooker Butternut Squash
Ingredients:

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1 medium (about 3-4 lbs) butternut squash, peeled, seeded, and chopped
1 can coconut milk (15 ounces)
3 cups vegetable broth
2 cloves garlic, minced
1 apple, cored and quartered
1 yellow onion, diced
Small knob of fresh ginger, peeled and sliced
1 bay leaf
1 tsp ground cinnamon
Salt and pepper to taste
Instructions:
1. Combine all the listed ingredients in a slow cooker, excluding the coconut milk. Gently mix until combined.
2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the squash is tender.
3. Remove and discard the bay leaf. Add in coconut milk
4. Using an immersion blender or regular blender, carefully blend the soup until smooth and creamy in texture.
Serve the soup hot, garnished with fresh thyme leaves, if desired.
Enjoy the warm, aromatic flavors of this Slow Cooker Butternut Squash as a delightful main dish or a scrumptious side. Whether served alongside your favorite proteins or as a comforting standalone meal, this versatile dish is sure to impress with its sweet and savory flavors, leaving everyone wanting more.