Butternut Squash & Carrot Soup
1 Tbsp. canola oil 1 medium onion, chopped 2 garlic cloves, sliced
1/4 tsp. minced fresh gingerroot 1 small butternut squash (about 2 lbs.), peeled and cut into 1-in. cubes (about 5 cups) 1 lb. fresh baby carrots 1/₈ tsp. ground nutmeg 1/2 tsp. salt 1 carton (32 oz.) chicken broth 1/2 cup half-and-half cream Sliced green onions, optional In a skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker. Add all remaining ingredients except cream and onions. Cook, covered, on low until vegetables are soft, 7-9 hours. Puree soup; return to slow cooker. Stir in cream; heat through. Top with green onions. Serves 8.