Put the celery, onion, garlic, carrots, sweet potato, butternut squash, vegetable broth, allspice, nutmeg, cinnamon, salt and pepper in a 5-qt. slow cooker and stir until combined.
Cook on low for 4-6 hours, until the vegetables are tender. Using a blender or an immersion blender puree the soup in batches until you reach your desired consistency.
Serve the soup topped mashhmallows, pecans and crusty bread.
For a slightly sweeter soup you can add a peeled, cored and chopped apple to the slow cooker when you add everything in. Try a Gala apple or a Granny Smith apple.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 0g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.