MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Slow-Cooker Butternut Squash Soup
 Categories: Vegetables, Squash, Potatoes, Herbs, Dairy
      Yield: 3 quarts
 
      1 tb Olive oil
      1 lg Onion; chopped
      2 cl Garlic; minced
      4 lb Butternut squash; peeled, in
           - 1" pieces
      1 lb Yukon Gold potatoes; in 3/4"
           - pieces
      2 ts Minced fresh thyme
           +=OR=+
    3/4 ts Dried thyme
      1 ts Salt
    1/4 ts Pepper
      6 c  Chicken or vegetable broth
           Sour cream
 
  In a large skillet, heat oil over medium heat. Add
  onion; saute until tender, 4-5 minutes. Add garlic; cook
  1 minute longer. Transfer to a 6-qt. slow cooker. Add
  next 5 ingredients and 5 cups broth to slow cooker.
  Cook, covered, on low until vegetables are soft, 6-8
  hours.
  
  Puree soup using an immersion blender. Or cool slightly
  and puree soup in batches in a blender; return to slow
  cooker. Stir in additional broth to reach desired
  consistency; heat through. Top servings with sour cream.
  
  Recipe by Jennifer Machado, Alta, California
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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