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Slow Cooker Butternut Squash Soup

AuthorMaria
butternut squash soup
Yields8 Servings
 6 cups butternut squash, peeled and chopped
 3 carrots, chopped
 1 cup scallions, shallots, or mild onions
 8 fresh sage leaves (or 1 tablespoon dried sage)
 1 tbsp fresh rosemary (or 1 teaspoon dried rosemary)
 3 cups vegetable broth
 1 cup dairy or non-dairy milk
Optional Toppings:
 roasted pumpkin seeds
 crumbled bacon
 yogurt
1

Place all ingredients in a slow cooker. Cover and cook on low for 6 hours.

2

Remove from heat and blend soup using an immersion blender until smooth. Serve with the toppings of your choice. Enjoy!

Notes: We recommend using organic ingredients whenever possible.

Ingredients

 6 cups butternut squash, peeled and chopped
 3 carrots, chopped
 1 cup scallions, shallots, or mild onions
 8 fresh sage leaves (or 1 tablespoon dried sage)
 1 tbsp fresh rosemary (or 1 teaspoon dried rosemary)
 3 cups vegetable broth
 1 cup dairy or non-dairy milk
Optional Toppings:
 roasted pumpkin seeds
 crumbled bacon
 yogurt

Directions

1

Place all ingredients in a slow cooker. Cover and cook on low for 6 hours.

2

Remove from heat and blend soup using an immersion blender until smooth. Serve with the toppings of your choice. Enjoy!

Slow Cooker Butternut Squash Soup

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