Name: Slow-Cooker Creamy Butternut Squash-Apple Soup
Prep time: 25 min
Total time: 385 min
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; 1.5 cups chopped peeled Granny Smith apple (from 1 apple); 1 fresh rosemary sprig; 1.5 teaspoons kosher salt; 0.5 teaspoon black pepper; 0.25 cup heavy cream

Slow-Cooker Creamy Butternut Squash-Apple Soup

4.0

(2)

2 Reviews

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.

EatingWell Test Kitchen

Updated on June 19, 2020

slow cooker creamy butternut squash apple soup

Prep Time:

25 mins

Additional Time:

6 hrs

Total Time:

6 hrs 25 mins

Servings:

Yield:

9 cups

Jump to Nutrition Facts

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
1 ½ cups chopped peeled Granny Smith apple (from 1 apple)
1 fresh rosemary sprig
1 ½ teaspoons kosher salt
½ teaspoon black pepper
¼ cup heavy cream

Directions

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.
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 (per serving)

88	Calories
2g	Fat
18g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 12
Serving Size about 3/4 cup
Calories 88
% Daily Value *
Total Carbohydrate 18g	7%
Dietary Fiber 3g	11%
Total Sugars 6g
Protein 2g	4%
Total Fat 2g	3%
Saturated Fat 1g	5%
Sodium 289mg	13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.