Slow Cooker Butternut Squash Soup

To start satisfying my craving for soups, yesterday I decided to make this easy Slow Cooker Butternut Squash Soup and it turned out so, so good.

Ingredients:

1 medium butternut squash, peeled, seeded and chopped into 1-inch cubes

1 medium yellow onion, chopped.

20 baby carrots, chopped or 3 whole carrots, peeled and chopped

1 large apple, peeled and chopped

2 (14 oz) cans low sodium chicken stock

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 tablespoon brown sugar

Pepper to taste

Directions:

1.  Place onion, carrots, apple and butternut squash in the slow cooker.

2.  Pour the chicken sock over these ingredients.

3.  Cook on low for 6 hours or on high for 3 – 4 hours.

4.  Once vegetables are cooked and soft, pour the soup into a blender and puree for about 20 seconds.

5.  Pour soup back into slow cooker and then add the cinnamon, nutmeg, and brown sugar and stir.