Slow Cooker Vegetable & Butternut Squash Soup

_ Ingredients

2cloves garlic, minced

1 medium butternut squash , peeled, seeded and chopped

2Gala apple, peeled, cored and chopped (about 2 cups)

1medium onion, chopped (about 1/2 cup)

2medium carrot, peeled and chopped (about 1 cup)

1 1/2teaspoons chopped fresh sage leaves or 1/2 teaspoon rubbed

sage

1/2cup half and half

1/4cup chopped chives

3cups Swanson® Vegetable Broth

2tablespoons sour cream or creme fraiche

_ How to Make It

Stir the apples, squash, carrots, onion, garlic, sage and broth in a 6-

quart slow cooker.


Cover and cook on HIGH for 3 to 4 hours or until the vegetables are

tender.  Using an immersion blender, puree until the mixture is

smooth.   Stir in the half-and-half.  Season to taste.  Serve topped with

the sour cream and chives.