Slow Cooker Butternut Squash Soup
Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.Advertisement
Spread squash, carrots, and onion out into a single layer on the prepared baking sheet.
Bake in the preheated oven until slightly browned, about 10 minutes. Cut rind from squash and discard.
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.
Cook on High for 4 hours, stirring once. Discard bay leaf.
Puree soup with an immersion blender until smooth.
Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.