• About 3 Pounds Fresh Butternut Squash
• 2-3 Sweet Potatoes (Yams)
• 2 Garlic Cloves
• 1 Qt Vegetable Stock
• 1 Tsp Salt
• 1/2 Tsp Black Pepper
• 1/2 Tsp Smoked Papkira
• 2-3 Sprigs Fresh Thyme
• 1/2 Cup Heavy Cream

Method-

Remove the skin and seeds from the squash and cut into 1/2 inch cubes. Peel sweet potatoes and cut into 1/2 cubes as well.

Place all ingredients besides the cream into a slow cooker and cook on high for 4 hours or low for 6-8 hours. Remove the thyme stems and add in the cream. Puree the soup until smooth.

Serve and enjoy!