Slow-Cooker Creamy Butternut Squash-Apple Soup

Slow-Cooker Creamy Butternut Squash-Apple Soup

1 Review
From: Everyday Slow Cooker

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.

Ingredients 12 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 12 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 8 cups chopped peeled butternut squash (about 2 pounds)
  • 3 cups water
  • 2 cups chopped Vidalia or other sweet onions (from 1 onion)
  • 2 cups chopped peeled parsnips (from 2 parsnips)
  • 2 cups unsalted vegetable stock
  • 1½ cups chopped peeled Granny Smith apple (from 1 apple)
  • 1 fresh rosemary sprig
  • 1½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • ¼ cup heavy cream

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  • 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 information

  • Serving size: about ¾ cup
  • Per serving: 88 calories; 2 g fat(1 g sat); 3 g fiber; 18 g carbohydrates; 2 g protein; 6 g sugars; 0 g added sugars; 289 mg sodium;
  • Carbohydrate Servings: 1

Reviews 1

November 01, 2019
profile image
By: Feeling Creative
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.
More Reviews