Slow Cooker Butternut Squash Soup
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
43
Spice
47
Sweetness
56
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 large
Yellow Onion (quartered)8 cups
Water1
Bay Leaf1 tsp
Garlic Powder1 tsp
Ground Nutmeg1
SaltDirections:
1
Preheat an oven to 500 degrees F (260 degrees C)
2
Line a baking sheet with aluminum foil
3
Spread squash, carrots, and onion out into a single layer on the prepared baking sheet
4
Bake in the preheated oven until slightly browned, about 10 minutes
5
Cut rind from squash and discard
6
Place bouillon cubes in a slow cooker
7
Pour peeled squash pieces, carrots, onions, and potato into slow cooker
8
Pour water over vegetables and stir in bay leaf, garlic powder, nutmeg, salt, and black pepper
9
Cook on High for 4 hours, stirring once
10
Discard bay leaf
11
Puree soup with an immersion blender until smooth