October in Florida is not cold but tropical storm Nestor is headed our way and soup fits the bill for the weekend.
This soup is DELICIOUS! Definitely a make again.
3 cups vegetable broth
1 small yellow onion chopped
1 medium-large butternut squash peeled and cubed
2-3 carrots peeled and chopped (or a little over 1 cup)
1/2 of a 15 oz. can pumpkin puree
2 Tbsp brown sugar
1 tsp salt
1/4 tsp cracked pepper
1/2 cup heavy cream
1/2 tsp Saigon cinnamon
Add all of ingredients except heavy cream to slow cooker/crock pot: vegetable broth, onion, squash, carrots, pumpkin puree, sugar, cinnamon, nutmeg, and salt & pepper. Mix ingredients together. Place heat on low and cover - let cook for 5 hours. If you would like this to cook faster, you can set your cooker to high for 3-4 hours.
After ingredients have cooked, use a hand blender to puree soup or use a blender and in batches blend soup until smooth. Stir in heavy cream and adjust taste. Serve soup with pumpkin seeds and enjoy!