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Here’s a large-quantity recipe that will fill your slow cooker with a nourishing soup the whole family will enjoy.
To avoid hectic mornings, combine and refrigerate the first 12 ingredients in your slow-cooker liner the night before.

Makes about 6 cups.

Ingredients

• 1⁄4 cup butter
• 1 1⁄2 lbs. acorn squash, peeled and cubed
• 1⁄2 cup chopped onion
• 3 garlic cloves, minced (or 3⁄4 tsp. garlic powder)
• 1 bay leaf
• 1⁄2 tsp. salt
• 1/8 tsp. pepper
• 2 cups water
• 1 can (13.5oz) of evaporated milk
• Chopped fresh chives or green onion for garnish.

Directions: Melt butter in large saucepan on medium. Add next 6 ingredients. Cook, uncovered, for about 5 minutes, stirring often, until onion is softened. Add water and evaporated milk. Stir. Bring to a boil. Reduce heat to medium-low. Simmer, covered, for about 25 minutes, stirring occasionally, until squash is very tender. Discard bay leaf. Carefully process with hand blender or in a blender until smooth. Use extra caution when using any electronic device. Garnish individual servings with chives. Serve and enjoy!

Safety Tip: Always follow manufacturer’s instructions for processing hot fluids.

Recommended by: Crystal Bomberry, Community Knowledge and Partnership Worker

Recipe Source: “Company’s Coming: Comfort Cravings,” Jean Paré”