Greek yogurt, sour cream, or cashew creamfor serving, optional
Instructions
In a large pot, sauté the onion and fresh thyme (1 tablespoon) in olive oil (1 tablespoon) until browned and softened.
Add the squash, broth (1 cup), and salt and pepper to taste. Stir, bring to a boil, and simmer for 20-30 minutes (or until squash is tender).
Mash with a potato masher until desired consistency is reached.
Serve garnished with extra thyme and Greek yogurt, sour cream, or cashew cream (if desired)
Notes
To make this in your slow cooker, add all ingredients besides thyme and cook on high for 3-4 hours or low for 6-8 hours. Add the thyme and mash with a potato masher, then serve.
Freeze the leftovers in an airtight container or jar for up to 6 months.
The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.