Prepping the butternut squash: Using a vegetable peeler, peel the entire butternut squash. After you're done peeling, cut the stems off each end. I use a dish towel to secure the squash because it can be slippery and safety first! I made my next cut at the "curvy" part of the squash so you're left with the long end and circular end. Cut those pieces straight down the middle and using a spoon, scrape the seeds out. Once you have removed the seeds, cut the squash into large cubes.

In a crockpot/slow cooker add all the ingredients: Squash, carrot, onion, garlic, salt, pepper, cayenne, bouillon, and vegetable broth. Use a large spoon and stir to mix ingredients. Top with fresh sage and thyme, set on low for 6 hours.

After 6 hours, remove thyme sprigs. Use an immersion blender to blend until smooth. If you do not have an immersion blender, you can carefully ladle into a heat safe blender to purée. After blending, taste and adjust seasoning if necessary.

Serve with optional cream swirl on top and enjoy!