SLOW COOKER BUTTERNUT SQUASH SOUP

autor: Deryn Macey

• Prep Time: 10 mins
• Total Time: 10 mins
• Yield: 6-8 servings
• Category: Soup, Entree, Side

INGREDIENTS

• 1 butternut squash, peeled and cut into chunks, approx. 8 cups once cubed (if it’s more or less than that no problem, adjust amoutn of liquid so squash is just covered)
• 1/2 white onion, roughly chopped
• 5 cloves garlic, roughly chopped
• 5 cups vegetable stock (or just enough to cover the squash)
• salt and pepper, to taste

INSTRUCTIONS

1. Add the squash, onion, garlic and vegetable stock to a slow cooked and cook on high for 2 hours or low for 4 hours until the squash is soft and tender.
2. Once it’s cooked, either blend directly in the slow cooked using an immersion blender or carefully pour into a blender or food processor and mix until smooth and creamy.
3. Season with salt and pepper.