1 medium onion, chopped
2 TB butter
2 cloves garlic, chopped
1 large butternut squash, peeled, seeded and cut into 2 in. chunks
1 large or 2 medium sweet potatoes, peeled and cut into 2 in. chunks
5 cups chicken broth
1 1/2 tsp. dried sage
1/2 tsp salt
1/4 tsp pepper
1/2 cup half and half or heavy cream
In a skillet, cook onion in butter over medium heat, stirring occasionally, until tender but not browned. Add the garlic and cook 1-2 min. more. Spoon into slow cooker.
Add squash, sweet potatoes, broth and seasonings.
Cover and cook on high 4 hours or on low 6-7 hours.
Let cool slightly, then puree in a blender or using an immersion blender (stick blender) until smooth. Stir in cream.
Recipe Courtesy of: KitchenJoyBlog.blogspot.com