Crock Pot Butternut Squash Soup (Paleo)

Ingredients

• 4 cups butternut squash peeled and cubed
• 1/2 each onion chopped
• 3 stalks celery chopped
• 4 each carrots chopped
• 32 ounces chicken stock

Instructions

1. 1. Peel the butternut squash, cut it in half lengthwise. Scoop out the seeds, cube the squash, and add it to the slow cooker.
2. 2. chop the onions, celery, and carrots, and add them to the slow cooker.
3. 3. Add the chicken broth, cover, and cook on low for 6-8 hours.
4. 4. Add salt and pepper to taste.
5. 5. Serve as is, if if preferred, sautee.