Crockpot Roasted Garlic Butternut Squash Soup

• Gluten free

• Produce

  • 6 cups Butternut squash
  • 2 Celery stalks
  • 6 cloves Garlic, Roasted
  • 1 Onion
  • 2 tbsp Thyme

• Canned Goods

  • 6 cups Chicken broth

• Baking & Spices

  • 1/4 tsp Nutmeg
  • 1 Salt and pepper

• Dairy

  • 1/2 cup Half-and-half cream

Found on wholeandheavenlyoven.com

Description

Ingredients

• 6 cloves roasted garlic
• 1/2 cup half-and-half cream
• 6 cups butternut squash
• 1 onion
• Salt and pepper to taste
• 2 celery stalks
• 6 cups chicken broth
• 1/4 teaspoon nutmeg
• 2 tablespoons thyme
• 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

Directions

• 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!

Nutrition