Butternut Squash And Carrot Soup

1. 1

   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.

2. 2

   Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours.

3. 3

   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.

4. 4

   Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.

* Per serving · 4 servings · Values may vary.