Slow Cooker Butternut Squash Sweet Potato Soup with Marshmallows and Pecans

1. 1

   Put the celery, onion, garlic, carrots, sweet potato, butternut squash, vegetable broth, allspice, nutmeg, cinnamon, salt and pepper in a 5-qt.

2. 2

   slow cooker and stir until combined.

3. 3

   Cook on low for 4-6 hours, until the vegetables are tender.

4. 4

   Using a blender or an immersion blender puree the soup in batches until you reach your desired consistency.

5. 5

   Serve the soup topped mashhmallows, pecans and crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.