It freezes well so I usually double the recipe. It is also very easy to customize depending on your dietary needs.
1 butternut squash, peeled and cubed
1 onion, diced
½ lb carrots, peeled and chopped
1 granny smith apple, peeled and cored
3 cups chicken broth or vegetable broth to keep it vegan
1 bay leaf
1 tsp salt
1 tsp pepper
¼ tsp nutmeg
2 cups half and half or coconut milk for vegans
Combine squash, onion, carrots, apple, broth and nutmeg in slow cooker. Cover and cook on LOW for 6 hours, or until veggies are tender. Process with an immersion blender. When smooth, add the salt, pepper, sage and coconut milk or half and half before serving.