Slow cooker chicken and butternut squash soup

- 1 Tbsp olive oil
- 1 medium onion, chopped
- 1 lb boneless chicken thighs or breasts
- 3 cups raw butternut squash, cubed
- 3.5 cups broth
- 1 cup carrots, chopped
- 1 tsp garlic powder
- 1 tsp salt
- Thyme
- Pepper

Instructions

• In a large skillet, heat the oil over medium heat. Once hot, add onions and cook until translucent, about 5 minutes. 
• Combine all ingredients in your slow cooker, stirring a few times to combine.
• Cover and cook on high until the chicken and veggies are cooked through, about 4 hours on high or 6 hours on low (times vary depending on your slow cooker).
• Once cook time is up, carefully remove the chicken and shred it with two forks or simply dice it.  Use an immersion blender to puree the butternut squash and carrots until soup is smooth.
• Add chicken back to the slow cooker, stir, and taste. Add additional salt or garlic powder if desired. Enjoy warm!