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Butternut Squash Soup

ingredients

  • 1 Butternut Squash, peeled, seeded, cubed.
  • 1 Kabocha Squash, peeled, seeded, cubed.
  • 1 Shallot, peeled, cut in half
  • 1 cup vegetable broth
  • Pinch of salt
  • Pinch of nutmeg
  • 1 cup heavy cream
  • Pepitas (pumpkin seeds) for topping.

directions

  1. Place squashes, shallot, vegetable broth, salt, and nutmeg in crockpot.
  2. Cook on high 4 hours.
  3. Add heavy cream.
  4. Blend with immersion blender until smooth.
  5. Serve with pepitas.