Slow-Cooker Creamy Butternut Squash-Apple Soup

1 Ratings
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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
Source: Everyday Slow Cooker

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Recipe Summary

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

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.

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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

Serving Size:
about 3/4 cup
Per Serving:
88 calories; protein 2g; carbohydrates 18g; dietary fiber 3g; sugars 6g; fat 2g; saturated fat 1g; niacin equivalents 1.7mg; vitamin b6 0.2mg; sodium 289mg; calories from fat 18kcal.
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