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Crock Pot Thursday: Butternut Squash Soup

Amy Flory
  • 440 minutes
  • Serves

INGREDIENTS

1

Bay leaf

1

Butternut squash

2

Carrots

3

Garlic cloves

1

Granny smith apple

1

Green onions

1

Onion, medium

2 cups

Chicken or vegetable stock

1/4 tsp

Black pepper

1 dash

Cayenne pepper

1 dash

Cinnamon

1 dash

Nutmeg

1/2 tsp

Salt

1/2 cup

Heavy cream