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Title: Slow-Cooker Butternut Squash Soup
Categories: Vegetables, Squash, Potatoes, Herbs, Dairy
Yield: 12 servings

1 tb Olive oil
1 lg Onion; chopped
2 cl Garlic; minced
4 lb Butternut squash; peeled, in
- 1" pieces
1 lb Yukon Gold potatoes; in 3/4"
- pieces
2 ts Minced fresh thyme
+=OR=+
3/4 ts Dried thyme
1 ts Salt
1/4 ts Pepper
6 c Chicken or vegetable broth
Sour cream

In a large skillet, heat oil over medium heat. Add
onion; saute until tender, 4-5 minutes. Add garlic; cook
1 minute longer. Transfer to a 6-qt. slow cooker. Add
next 5 ingredients and 5 cups broth to slow cooker.
Cook, covered, on low until vegetables are soft, 6-8
hours.

Puree soup using an immersion blender. Or cool slightly
and puree soup in batches in a blender; return to slow
cooker. Stir in additional broth to reach desired
consistency; heat through. Top servings with sour cream.

Jennifer Machado, Alta, California

Makes 12 servings (3 quarts)

RECIPE FROM: https://www.tasteofhome.com

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