CrockPot Pumpkin Soup
Ingredients
2 Tablespoons Unsalted Butter
2 Medium Carrots (peeled and diced)
1 Medium Apple (such as Gala variety, peeled, cored & diced)
1 Medium Yellow Onion (peeled and diced)
15 Ounces Canned Pumpkin Puree (or homemade)
3 Cups Low Sodium Chicken Stock
1 Tablespoon Ground Sage
¾ Cup Milk
⅓ Cup Unsalted Butter
Directions
In a large skillet on the stove-top add 2 tablespoons butter to the pan and heat.
Sautee the carrots, apple and onion until the carrots are tender and the onion is translucent. About 10 minutes.
Add the cooked vegetables and apple mixture to the jar of a blender and puree.
Add the pumpkin puree, vegetable and apple puree, chicken stock and sage to a 6 quart or larger slow cooker and stir to combine.
Cover and cook on LOW for 5 hours.
Stir in the remaining 1/3 cup butter and milk and recover the slow cooker. Continue to cook for an additional 1 hour on LOW.
Ladle hot soup into bowls and enjoy!
