From Chow.com
Ingredients:
1 large butternut squash, peeled, seeds and fibers removed, cut into large dice 2 cups chopped peppers 4 medium carrots, peeled and sliced 1 large yellow onion, cut into medium dice 4 cups vegetable broth 1 teaspoon ground cumin 1 tablespoon pure maple syrup Kosher salt to taste Freshly ground black pepper
Preparation:
Place the squash, pepper, carrots, and onion in the crock of a slow cooker. Add the vegetable broth, cumin, and maple syrup. Cook on high heat until the vegetables are soft and beginning to dissolve into the liquid, about 4 hours.
Purée the soup, using an immersion blender or carefully transferring it in batches to a regular blender. Stop when you get the consistency you like (we prefer it a little chunky). Season with black pepper and salt to taste (there may be enough salt from the vegetable broth alone, so season with caution).