Slow Cooker Butternut Squash Soup

I bought too much squash for my butternut squash shells in the previous recipe, so I found this recipe on a facebook page called Goodful so I could use it up.  I hate throwing away food!    It is way better then 'Goodful' with just the right amount of spicy.  

Slow Cooker Butternut Squash Soup

2 lbs. butternut squash, peeled, deseeded, and roughly chopped
1 medium onion roughly chopped
4 cloves garlic
1 T. or so of olive oil
3 c. vegetable broth
1/2 t. ginger
1/2 t. cumin
1/2 t. coriander
1/2 t. paprika
1/4 t. cayenne pepper
1 1/2 t. salt
1/4 t. pepper
1/2 t. thyme
1/4 to 1/2 c. milk

Put squash, onion and garlic in the slow cooker and drizzle with olive oil.  Add the broth.

Sprinkle the ginger, cumin, coriander, paprika, cayenne, salt, and pepper over the top.

Cook on high for 4 hours or low for 6-7 hours.

With an immersion blender, blend until smooth.

Add the thyme and milk and blend a bit more.

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lb = pound
c = cup
T = tablespoon
t = teaspoon