Easy Crock-Pot Butternut Squash Soup

This is the perfect "set it and forget it" recipe for a busy fall weeknight. Make it the morning, and dinner is practically ready for you when you get home. 

Also try our other recipes > Crock-Pot Chicken Drumsticks

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

1. 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. 
2. 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. 
3. Stir in cream and garnish with parsley before serving.