Butternut Squash Soup

Ingredients

  • 1 Large Butternut Squash, peeled and cut into large cubes
  • 1 Large Onion, chopped
  • 1 Carrot, peeled and chopped
  • 3 Cloves Garlic, minced
  • 4 Sprigs Thyme
  • 1 Sprig Sage
  • 3 cups Chicken Broth
  • Kosher Salt
  • Black Pepper
  • Pinch of Cayenne
  • Heavy cream, for serving
  • Chopped Parsley, garnish 

Directions

  1. In large slow cookerm combine butternut squash, onion, carrot, garlic, thyme, and sage; pour in chicken broth; season with salt and pepper and cayenne
  2. Cover and cook until squash is very tender, 8 hours on low or 4 hours on high
  3. Remove herb sprigs; use a immersion blender to blend soup until smooth
  4. Stir in heavy cream and garnish with pasley before serving