1 medium butternut squash, peeled and diced into 1-in cubes (about 6 cups)
1 medium onion, diced
6 cloves roasted garlic
2 stalks celery, diced
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 teaspoon ground nutmeg
6 cups chicken broth
1/2 cup half-and-half cream
2 tablespoons minced fresh thyme
- In a 4-qt crockpot, combine squash, onion, garlic, celery, salt, pepper, and nutmeg. Pour chicken broth over top. Cover crockpot and cook on low heat 5-6 hours or on high heat 3-4 hours until squash is very tender.
- Working in batches, puree butternut squash mixture in a high-speed blender until completely. Return to crockpot and stir in cream and fresh thyme. Season salt with additional salt and pepper to taste and cook an additional 45-60 minutes on high heat. Serve soup warm and enjoy!
Original Recipes visit: Crockpot Roasted Garlic Butternut Squash Soup @ wholeandheavenlyoven.com