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.
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/easy-crock-pot-butternut-squash-soup/