Crockpot Butternut Squash Soup

Add all your ingredients (except for the heavy cream) to your crockpot. Cook on high for 4 hours or until veggies are tender. Remove sage leaves before using an immersion blender to purée your soup. Once desired consistency is achieved, mix in 1/3 cup heavy cream. Note: If soup happens to be too watery, simply whisk in 1-2 tablespoons of corn starch to thicken. Serve with toasted bread or grilled cheese! Share and follow for more! 🍁