Description
A creamy, velvety slow cooker butternut squash soup that is naturally sweet and savory. Perfect for effortless autumn meal prep.
Ingredients
Scale
- 4 cups butternut squash, peeled and cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon maple syrup
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Sauté onions and garlic in olive oil until soft.
- Add cubed squash, sautéed onions, garlic, broth, and thyme to the slow cooker.
- Cover and cook on Low for 6-8 hours or High for 3-4 hours.
- Use an immersion blender to puree the soup until smooth.
- Stir in maple syrup, salt, and pepper.
- Serve warm with a drizzle of olive oil or toasted seeds.