Slow Cooker Butternut Squash Sweet Potato Soup with Marshmallows and Pecans

• 2/3 cup chopped celery (1 celery stalk)
• 1 cup chopped sweet onion (1/2 sweet onion) Safeway 1 lb For $1.49 thru 02/09
• 2 cloves garlic, minced
• 1 cup peeled, chopped carrots, (2 medium)
• 3 cups peeled & chopped sweet potato
• 5 cups peeled & chopped butternut squash
• 4 cups vegetable broth
• 1/4 tsp. allspice
• 1/4 tsp. nutmeg
• 1 tsp. ground cinnamon
• season to taste
• Garnishes
• 2/3 cup JET-PUFFED Miniature Marshmallows
• 1/4 cup PLANTERS Pecans

1. Put the celery, onion, garlic, carrots, sweet potato, butternut squash, vegetable broth, allspice, nutmeg, cinnamon, salt and pepper in a 5-qt.
2. slow cooker and stir until combined.
3. Cook on low for 4-6 hours, until the vegetables are tender.
4. Using a blender or an immersion blender puree the soup in batches until you reach your desired consistency.
5. Serve the soup topped mashhmallows, pecans and crusty bread.

celery, sweet onion, garlic, carrots, sweet potato, butternut squash, vegetable broth, allspice, nutmeg, ground cinnamon, season, jetpuffed miniature marshmallows, pecans

Taken from www.kraftrecipes.com/recipes/slow-cooker-butternut-squash-sweet-potato-soup-marshmallows-pecans-185796.aspx (may not work)