Ingredients
1 tablespoon canola oil1 medium onion, chopped2 garlic cloves, sliced1/4 teaspoon minced fresh gingerroot 1 small butternut squash (about 2 pounds), peeled and cut into 1-inch cubes (about 5 cups)1 pound fresh baby carrots1/8 teaspoon ground nutmeg1/2 teaspoon salt1 carton (32 ounces) chicken broth1/2 cup half-and-half cream Sliced green onions, optional
Preparation
In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker.
Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours.
Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions.
