Lynnie'S Pumpkin-Butternut Soup

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   1. Mix pumpkin and squash until well blended, add to crock-pot.

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   2. Pour in enough stock to give it a creamy soup consistency.

3. 3

   3. Add sage, pepper and garlic powder to taste.

4. 4

   4. Turn the crock-pot on low and cook for 2-3 hours.

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   5. When ready to serve, add half and half to the crock pot until the soup reaches the desired creamy consistency just before serving, and allow the soup to heat. [Note from Lynnie: We found without it, there was a weird texture that the boys didn't like but adding after changed that.]

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   Refridgerates excellently, but does not freeze well at all.

* Per serving · 4 servings · Values may vary.

No additional tips available.