Easy Crock-Pot Butternut Squash Soup
Hits the spot every time.
Author: Delish/Photo credit to gimmesomeoven.com
Ingredients
- 1 large butternut squash, peeled and cut into large cubes (about 8 cups)
- 1 large onion, chopped
- 1 carrot, peeled and chopped
- 3 cloves garlic, minced
- 4 sprigs thyme
- 1 sprig sage
- 3 c. low-sodium chicken (or vegetable) broth
- Kosher salt
- Freshly ground black pepper
- Pinch of cayenne
- Heavy cream, for serving
- Freshly chopped parsley, for garnish
Instructions
- In a large slow cooker, combine butternut squash, onion, carrot, garlic, thyme, and sage. Pour in broth and season with salt, pepper, and a pinch of cayenne.
- Cover and cook until squash is very tender, on low for 8 hours or on high for 4 hours. Remove herb sprigs and use an immersion blender to blend soup until smooth.
- Stir in cream and garnish with parsley before serving.
