Ingredients
1 tablespoon olive oil1 large onion, chopped2 garlic cloves, minced1 medium butternut squash (about 4 pounds), peeled and cut into 1-inch pieces1 pound Yukon Gold potatoes (about 2 medium), cut into 3/4-inch pieces2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme1 teaspoon salt1/4 teaspoon pepper5 to 6 cups chicken or vegetable brothSour cream, optional
Preparation
In a large skillet, heat oil over medium heat. Add onion; saute until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. Add next 5 ingredients and 5 cups broth to slow cooker. Cook, covered, on low until vegetables are soft, 6-8 hours.
Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in additional broth to reach desired consistency; heat through. If desired, top servings with sour cream.
