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

1 tablespoon olive oil 1 onion 6 cup s 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!