Slow Cooker Butternut Squash Soup

4 standard portions

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Ingredients

• 1 large butternut squash (diced)
• 2 medium sweet potatoes (diced (or 3 small sweet potatoes))
• 1 carrot (diced)
• 1 medium yellow onion (diced)
• 1 clove garlic (minced)
• 1 cinnamon stick
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground black pepper
• ½ teaspoon salt
• 4 cups vegetable stock (low sodium (or water))

Method

1. Prepare the butternut squash by slicing it into 2 halves, scoop out the seeds, and peel the skin off using a potato peeler or a sharp knife. Peel and dice the sweet potatoes, and do the same with the carrot. Peel and dice an onion, and finally peel and mince the garlic.
2. Put the vegetables into your slow cooker.
3. Add the spices, salt, and pepper. And pour in the vegetable stock. Cook on high for 3-4 hours, or low for 6-7 hours.
4. Once the cooking is finished, open the lid and discard the cinnamon stick.
5. Using a hand blender, blend the soup until smooth. Have a taste and see if you would like to adjust any seasonings.
6. Prepare your ingredients as explained above, add them to the Instant Pot and cover with the vegetable stock.
7. Cover with the lid, and set the vent on SEALING position. Press on MANUAL or PRESSURE COOK on high and set on 10 minutes.
8. Once the cooking is finished, quickly release the steam and carefully open the lid.
9. Discard the cinnamon stick. Using a hand blender, blend the soup until it's smooth.
10. Prepare the vegetables, then heat 1 tbsp of olive or canola oil in a pot and saute the onion until it's soft and translucent.
11. Add the garlic, and cook for 1 minute or until it's fragrant. Add the rest of the vegetables, vegetable stock and spices/seasonings. Simmer until the vegetables are soft.
12. Turn off the heat, and using a hand blender, blend until the soup is smooth.