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| soup | |||||
| Ingredients: | |||||
| 1 | large butternut squash, peeled and cut into large cubes (about 8 cups) | ||||
| 1 | large onion, chopped | ||||
| 1 | carrot, peeled and chopped | ||||
| 3 | cloves garlic, minced | ||||
| 4 | sprigs thyme | ||||
| 1 | sprig sage | ||||
| 3 | c. low-sodium chicken (or vegetable) broth | ||||
| Kosher salt | |||||
| Freshly ground black pepper | |||||
| Pinch of cayenne | |||||
| Heavy cream, for serving | |||||
| Freshly chopped parsley, for garnish | |||||
| Directions: | |||||
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In a large slow cooker, combine butternut squash, onion, carrot, garlic, thyme, and sage. Pour in broth and season with salt, pepper, and a pinch of cayenne.
Cover and cook until squash is very tender, on low for 8 hours or on high for 4 hours. Remove herb sprigs and use an immersion blender to blend soup until smooth. Stir in cream and garnish with parsley before serving. |
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