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. Source: Everyday Slow Cooker

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Ingredients

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Directions

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  • 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; 2 g total fat; 1 g saturated fat; 289 mg sodium. 18 g carbohydrates; 3 g fiber; 6 g sugar; 2 g protein; 2 mg niacin equivalents;

Reviews (1)

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  • 5 star values: 1
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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