Crock Pot Mondays – Wild Rice and Pumpkin Soup

Ingredients

• 2 tablespoons olive oil
• 1/2 large yellow onion, diced
• 3 chopped carrots, about 1 1/2 cups
• 3 stalks chopped celery, about 1 1/2 cups
• 4 cloves garlic, minced
• 1 cup pumpkin puree
• 5 cups vegetable broth
• 1 cup wild rice
• 1/2 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 teaspoons dried thyme
• 1 bay leaf
• 15-ounce can cannellini beans, rinsed and drained
• 1 cup coconut milk
• 1 1/2 cup frozen butternut squash or freshly diced/cubed

Directions

1. Place all ingredients in six-quart slow cooker and stir together.
2. Cook on low until wild rice is bloomed and tender, about 4-6 hours.