3 cups chicken broth
1 small yellow onion chopped
1 medium-large butternut squash peeled and cubed
2-3 carrots peeled and chopped
1/2 15 oz. can pumpkin puree
2 Tbsp brown sugar
1 tsp salt
1/2 tsp cracked pepper
1/2 tsp cinnamon
Garnishes (optional) pumpkin seeds, dash of cinnamon, dollop of sour cream
Peel and cube your butternut squash into bite size.
Add all of ingredients to slow cooker/crock pot/or Instant Pot: unsalted chicken broth, onion, squash, carrots, pumpkin puree, sugar, cinnamon, nutmeg, and salt & pepper.
Mix ingredients together. Place heat on “sauté”– let cook for 11 minutes. (Find out appropriate times for a slow cooker 3-5 hrs)
After ingredients have cooked, use a hand blender to puree your soup or use a blender and in batches blend your soup until consistency is velvety smooth.
Taste if you would like more cinnamon, brown sugar or salt. Serve soup with pumpkin seeds and enjoy!