1. Sauté the basics: In a medium saucepan, melt butter over medium heat. Toss in the diced onion and sauté until tender and fragrant—your kitchen should already smell like Tuscany!

2. Load the crockpot: Transfer onions to your crockpot. Add the butternut squash, apple, carrot, chicken broth, salt, pepper, and ¼ cup of Tuscan Evening seasoning.

3. Cook low and slow (well, high for speed): Set the crockpot to high and cook for 3-4 hours, until all the vegetables are fork-tender.

4. Blend it smooth: Use a hand blender (or a regular blender in batches) to puree the mixture until silky smooth.

5. Creamy finish: Stir in the heavy cream and return the soup to the crockpot. Let it mingle on low heat for another 30 minutes so the flavors marry beautifully.

6. Serve & garnish: Taste and adjust seasoning. Sprinkle with extra Tuscan Evening seasoning and Parmesan if desired. Ladle into bowls and savor every cozy spoonful.

A bowl of this Tuscan Evening Butternut Squash Soup isn’t just dinner—it’s an experience. Sweet, savory, tangy, and smooth, it’s the perfect companion for chilly evenings and pasta nights alike.