Slow-Cooker Butternut Squash Soup

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 medium butternut squash (about 4 pounds), peeled and cut into 1-inch pieces
• 1 pound Yukon Gold potatoes (about 2 medium), cut into 3/4-inch pieces
• 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 5 to 6 cups chicken or vegetable broth
• Sour cream, optional

Directions

1. 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.
2. 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