This is a hearty Butternut Squash soup for those chilly fall days.

What You Need:

3 C butternut squash, peeled and cubed
1 (8 oz) pkg. fresh mushroom slices
1 C celery, chopped
1 small onion, chopped
1 garlic clove, minced
6 chicken thighs, boneless and skinless, halved
1 C wild rice
4 C chicken broth
1 t thyme
1 t salt
1/4 t pepper
½ C whipping cream
3 T cornstarch

How to Make It:

Place the squash, mushroom slices, celery, onion and garlic into the crock pot.
Lay the chicken thighs on top.
Next add in the uncooked rice.
Pour in the broth.
Add the thyme, salt and pepper being sure to stir well to incorporate all the ingredients together.
Cover and cook on low 6 hours.
Pour the whipping cream into a small bowl.
Whisk in the cornstarch until smooth.
Stir the cornstarch mixture into the crock pot.
Place the heat on high, cover and continue cooking an additional 30 minutes.

Serving Size:  6

Booking Tip:

Boneless chicken thighs can be hard to find in some areas.  If you are having trouble finding them you can use thighs with the bone in.  Be sure to remove the skin before placing them into the crock pot.  Before adding the whipping cream mixture remove the thighs and shred the meat off the bone using 2 forks.

Crock Pot Wednesdays:

This post is linked to “Crock Pot Wednesdays” over at the Dining with Debbie blog. Visit her blog for more delicious crock pot recipes.