Butternut Squash Soup (Slow-Cooker)
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Ingredients
  • 2 lbs. peeled, seeded, Butternut Squash (Costco sells this already done for you, yay, Costco!)
  • 1 medium carrot or 10-12 baby carrots
  • 3 small sweet potatoes, peeled and cubed
  • 3 cloves of garlic, minced
  • 1 cup of chopped onion
  • 1 tbs. olive oil
  • 32oz. Chicken Broth (or Vegetable Broth)
  • 1 tsp. dried sage
  • 1½ tsp. kosher salt
  • 1 tiny pinch of Red pepper flakes (no more than ⅛th of a tsp. unless you really like it spicy.)
  • ½ tsp. fresh ground black pepper
  • 1-2 Tbs. Maple Syrup
Method
  1. Place squash, sweet potatoes, and carrots in slow cooker.
  2. In a skillet, sautee onion and garlic in olive oil until translucent and just beginning to brown-- then add to the slow cooker with the squash.
  3. Add all remaining ingredients except the maple syrup, (broth through pepper and stir lightly.) Cook on Low for 5-6 hours, (more if needed.)
  4. Blend soup until smooth with a stick blender. (If you don't have one, use a regular blender but be careful! Fill only half full at a time and allow the steam to escape.)
  5. Add maple syrup and then taste for additional salt or pepper.
  6. At this point, you *can* add a little cream, but either way, it is delicious. Enjoy it topped it with toasted pumpkin seeds, delicious!
Recipe by Happy Go Stuckey at http://happygostuckey.com/balance-butternut-squash-soup-slow-cooker/