AuthorMaria
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
roasted chickpeas
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
roasted chickpeas
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!
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