Slow Cooker Butternut Squash Soup

Ingredients

• 1 Tbsp. olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 medium butternut squash, peeled, seeded & cut into 1 inch pieces
• 1 lb. potatoes, cut into 3/4 inch pieces
• 2 tsp. fresh thyme
• 1 tsp. salt
• 1/4 tsp. pepper
• 6 cups broth, low sodium
• Sour cream, optional

Instructions

1. Using a large skillet, sauté the onion in the olive oil until tender, about 4-5 minutes. Add the minced garlic and cook until golden. Transfer mixture to the crockpot.
2. Add the prepared squash, potatoes, thyme, salt, pepper and 5 cups of broth to the crock pot and mix to combine.
3. Cover and cook on low for 6-8 hours, or until vegetables are soft. Puree using an immersion blender or cool soup and add to a blender to puree. Return to the crock pot to warm. Add additional broth to thin as desired and serve with sour cream.

Nutrition per serving: 90 calories, 20 g carbohydrates, .5 g fat, 4 g fiber, 2 g protein, 320 mg sodium, 3 g sugar.

Recipe from: marthastewart.com