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Ingredients :
2 large butternut squashes, seeded and sliced into rounds
4 carrots, peeled and cut into chunks
1 large yellow onion, quartered
8 cubes vegetable bouillon
1 white potato, peeled and cut into chunks
8 cups water
1 bay leaf
1 teaspoon garlic powder
½ teaspoon ground nutmeg
salt and ground black pepper to taste
Methods :
Step 1
Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
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Step 2
Spread squash, carrots, and onion out into a single layer on the prepared baking sheet.
Step 3
Bake in the preheated oven until slightly browned, about 10 minutes. Cut rind from squash and discard.
Step 4
Place bouillon cubes in a slow cooker. Pour peeled squash pieces, carrots, onions, and potato into slow cooker. Pour water over vegetables and stir in bay leaf, garlic powder, nutmeg, salt, and black pepper.
Step 5
Cook on High for 4 hours, stirring once. Discard bay leaf.
Step 6
Puree soup with an immersion blender until smooth.
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