Crockpot Butternut Squash Soup Recipe

Place a chopping board on a countertop, then use a sharp knife to remove the pumpkin's skin. Cut pumpkin in half, deseed, then cut into ½-inch pieces.
Roughly chop the potatoes, onions, and garlic on your chopping board.
On a hard flat elevated surface, plug in your crockpot and set up as per your appliance instructions.
Next, scoop the chopped vegetables, vegetable stock, and spices into the crockpot but withhold the cream.
Cook your soup on a high setting for 4 hours or low setting for approximately 8 hours.
Turn off your crockpot when all the vegetables are cooked through.
Add fresh cream, and then blend your soup using a handheld stick blender.
Serve hot and enjoy.