The Best Recipes Slow Cooker Butternut Squash Soup

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Slow Cooker Butternut Squash Soup

"A rich soup without lots of calories. Perfect with a crusty bread. You can substitute white onion for the yellow onion, if desired."

Ingredients :

• 2 large butternut squashes, seeded and sliced into rounds
• 4 carrots, peeled and cut into chunks
• 1 large yellow onion, quartered
• 8 cubes vegetable bouillon
• 1 white potato, peeled and cut into chunks
• 8 cups water
• 1 bay leaf
• 1 teaspoon garlic powder
• 1/2 teaspoon ground nutmeg
• salt and ground black pepper to taste

Instructions :

Prep : 25M	Cook : 8M	Ready in : 4H35M

• Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
• Spread squash, carrots, and onion out into a single layer on the prepared baking sheet.
• Bake in the preheated oven until slightly browned, about 10 minutes. Cut rind from squash and discard.
• Place bouillon cubes in a slow cooker. Pour peeled squash pieces, carrots, onions, and potato into slow cooker. Pour water over vegetables and stir in bay leaf, garlic powder, nutmeg, salt, and black pepper.
• Cook on High for 4 hours, stirring once. Discard bay leaf.
• Puree soup with an immersion blender until smooth.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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