Slow-Cooker Butternut Squash Soup

Name: Slow-Cooker Butternut Squash Soup
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 2 garlic cloves, minced; 1 medium butternut squash (about 4 pounds), peeled and cut into 1-inch pieces; 1 pound Yukon Gold potatoes (about 2 medium), cut into 3/4-inch pieces; 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme; 1 teaspoon salt; 1/4 teaspoon pepper; 5 to 6 cups chicken or vegetable broth; Sour cream, optional

"Much of the work for this soup can be done in advance, and it keeps all day in the slow cooker. The recipe can easily be doubled if you’re feeding a crowd. Once you’ve tried it, try mixing it up—add sage or savory with the thyme, or replace the thyme with nutmeg. For a vegan version, replace the chicken broth with vegetable broth. —Jennifer Machado, Alta, California..."

INGREDIENTS

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1 tablespoon olive oil

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1 large onion, chopped

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2 garlic cloves, minced

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1 medium butternut squash (about 4 pounds), peeled and cut into 1-inch pieces

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1 pound Yukon Gold potatoes (about 2 medium), cut into 3/4-inch pieces

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2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme

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1 teaspoon salt

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1/4 teaspoon pepper

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5 to 6 cups chicken or vegetable broth

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Sour cream, optional

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