The sweetness of the Granny Smith apple shines through the creaminess of the blended butternut squash, a combination that is sure to whet appetites. Don't be afraid to keep blending the soup-more air yields tastier, frothier soup. Garnish with additional fresh rosemary sprigs, if desired. To make this a vegan butternut squash soup, omit the heavy cream and use your favorite plant-based milk or yogurt instead.

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Source: Everyday Slow Cooker

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Recipe Summary

active:
25 mins
total:
6 hrs 25 mins
Servings:
12
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together the butternut squash, water, onions, parsnips, stock, apple, rosemary sprig, salt and pepper in a 5-quart slow cooker. Cover and cook on LOW until the vegetables are tender, about 6 hours. Remove and discard the rosemary sprig.

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  • Transfer half of the squash mixture to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the blender lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with the remaining squash mixture. Stir in the heavy cream. Ladle the soup into bowls, and serve hot.

Tips

Multicooker Directions: In Step 1, stir together the butternut squash, water, onions, parsnips, stock, apple, rosemary sprig, salt and pepper in the inner pot of a 6-quart multicooker. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the vegetables are tender, about 7 hours. Turn off the cooker. Remove and discard the rosemary sprig. Complete Step 2.

Nutrition Facts

88 calories; protein 2g 4% DV; carbohydrates 18g 6% DV; exchange other carbs 1; dietary fiber 3g 12% DV; sugars 6g; fat 2g 3% DV; saturated fat 1g 5% DV; niacin equivalents 1.7mg 13% DV; vitamin b6 0.2mg 13% DV; sodium 289mg 12% DV; calories from fat 18kcal; percent of calories from carbs 73; percent of calories from fat 18; percent of calories from protein 8; percent of calories from sat fat 9.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/01/2019
Delicious and easy! Threw everything in the Instant Pot on Slow Cook for 6 hours on Low. I did not use pepper (not a fan) and used chicken bone broth instead of vegetable (what I had on hand). I also did not use heavy cream - just a dollop of creme fraiche (what I had on hand) in each bowl before serving. Really really good - and delicious with a grilled cheese. Quick - easy dinner! This recipe makes a lot - so we have leftovers for the week. A good recipe for busy work days. Read More