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Slow-Cooker Creamy Butternut Squash-Apple Soup

  • 25 m
  • 6 h 25 m
Cooking Light
“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

    • 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

Directions

  • 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.
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