Slow Cooker Butternut Squash Soup

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 25 mins Cook Time: 4 hrs 10 mins

Ready Time: 4 hrs 35 mins


• 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.