1small butternut squashpeeled, seeded and chopped (about 5 cups)
2large parsnipspeeled and chopped (about 2 cups)
1large onionchopped (about 2 cups)
1applepeeled and chopped (about 1-1/2 cups)
2cupschicken or vegetable broth
3/4tspSalt
1/2tspBlack Pepper
1/2tspdried thyme
1/4tsppaprika
1/4cupheavy cream
Instructions
Add all ingredients except the cream to the slow cooker. Cook on LOW for 6 hours or HIGH for 3-4 hours
Once cooked and the vegetables are soft, puree in a blender in batches until smooth. Make sure to vent your blender and cover the top with a clean tea towel to prevent splatter.
Return soup to the pot and stir in cream.
Serve with Rustic Rosemary Parmesan No Knead Bread