1 tablespoon olive oil 1 onion 6 cups veggie broth 1/2 butternut squash, peeled, seeded, and cubed (about 2 1/2 cups) 1 sweet potato, peeled and diced (about 1 1/2 cups) 3 carrots, peeled and sliced 1 can cannellini beans 1/4 teaspoon salt

Add all ingredients to the slow cooker, and secure the lid. Turn it on low, and leave for 6 hours (or on high for 3 hours). Use an immersion blender to make a smoother texture and enjoy!