Autumn Squash Soup
Created by Stacey
Rich, smooth, and slightly sweet—this fall classic is made with frozen butternut squash ,pumpkin, carrots onion, garlic, and an optional splash of cream.
¼ c Frozen Butternut Squash ¼ c Canned Pumpkin 2 T Diced Carrots 1 T Diced Red Pepper 1 T Diced Onion ¾ c Vegetable or Chicken Broth Minced Garlic Clove ¼ t Cinnamon 1/4 t Ginger ¼ t Salt ¼ t Pepper 1/8 t Nutmeg 1 T Heavy Cream. This is optional. Combine all ingredients and add to the Crockpot. Cook on low for 4 hours or High for 2 Hours.
Once the cooking is finished, use a immersion or regular blender to blend the veggies smooth.
If the soup is too thick, add ¼ c of stock to thin the soup.
Enjoy!