Ingredients

The following ingredients have 7 Servings
  • 2 Tbsp unsalted butter
  • 1 medium yellow onion (diced)
  • 3 medium carrots (peeled and sliced)
  • 1 butternut squash (peeled, seeded and chopped into 1" cubes (about 5–6 cups))
  • 2 bay leaves
  • 2 14.5 oz cans low-sodium chicken broth
  • salt and black pepper (to taste)
  • pumpkin seeds (for garnish, optional)

Instruction

  • Add the butter, onion, carrots, butternut squash and bay leaves to the slow cooker. Pour the chicken broth over all of the ingredients. Cook on low for 6 hours or on high for 3½–4 hours.
  • Once vegetables are cooked and soft, remove the bay leaves and purée the soup using an immersion blender. If you don’t have an immersion blender, add the soup to a regular blender in stages. Only fill the blender about ¼ of the way full to avoid splattering.
  • Season to taste with salt and pepper, garnish with toasted pumpkin seeds and enjoy!