Slowcooker Butternut Soup

In North America it’s called butternut squash, while in Australia it’s known as butternut pumpkin—but whatever you call it, it makes a delicious, comforting soup. This slow cooker version is simple to prepare: just add the ingredients, set it, and let it gently cook until smooth and full of flavour. Serve it hot with a freshly baked loaf of crusty bread for the perfect cosy meal.

Ingredients:

• 1 butternut squash, peeled, cored and cut into 1" cubes
• 1 yellow onion, peeled and roughly chopped
• 2 cups water
• 2 bouillion cubes
• 1/2 tsp garlic powder
• Salt & pepper to taste
• Heavy cream

Directions:

1. Place all ingredients into a large slowcooker, cover and cook on Low for 8 hours or High for 4 hours.
2. When squash is soft, use an immersion blender to blend until smooth.
3. Devide into bowls, top with a drizzle of heavy cream and fresh cracked black pepper.