Slow Cooker Butternut Squash Soup
A rich soup without lots of calories. Perfect with a crusty bread. You can substitute white onion for the yellow onion, if desired.
Ingredients
Directions
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Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
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Spread squash, carrots, and onion out into a single layer on the prepared baking sheet.
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Bake in the preheated oven until slightly browned, about 10 minutes. Cut rind from squash and discard.
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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.
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Cook on High for 4 hours, stirring once. Discard bay leaf.
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Puree soup with an immersion blender until smooth.
Partner Tip
Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
