BUTTERNUT SQUASH SLOW COOKER SOUP RECIPES

Name: Slow-Cooker Butternut Squash Soup
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 12 servings (3 quarts).
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 2 garlic cloves, minced; 1 medium butternut squash (about 4 pounds), peeled and cut into 1-inch pieces; 1 pound Yukon Gold potatoes (about 2 medium), cut into 3/4-inch pieces; 2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme; 1 teaspoon salt; 1/4 teaspoon pepper; 5 to 6 cups chicken or vegetable broth; Sour cream, optional

SLOW-COOKER BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT

Slow-Cooker Butternut Squash Soup Recipe: How to Make It image

Much of the work for this soup can be done in advance, and it keeps all day in the slow cooker. The recipe can easily be doubled if you’re feeding a crowd. Once you’ve tried it, try mixing it up—add sage or savory with the thyme, or replace the thyme with nutmeg. For a vegan version, replace the chicken broth with vegetable broth. —Jennifer Machado, Alta, California

Provided by Taste of Home

Categories Lunch

Total Time 06 hours 30 minutes

Prep Time 30 minutes

Cook Time 06 hours 00 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 medium butternut squash (about 4 pounds), peeled and cut into 1-inch pieces
1 pound Yukon Gold potatoes (about 2 medium), cut into 3/4-inch pieces
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
5 to 6 cups chicken or vegetable broth
Sour cream, optional

Steps:

In a large skillet, heat oil over medium heat. Add onion; saute until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. Add next 5 ingredients and 5 cups broth to slow cooker. Cook, covered, on low until vegetables are soft, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in additional broth to reach desired consistency; heat through. If desired, top servings with sour cream.

Nutrition Facts : Calories 124 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 616mg sodium, CarbohydrateContent 27g carbohydrate (6g sugars, FiberContent 6g fiber), ProteinContent 3g protein. Diabetic Exchanges 2 starch.

SLOW-COOKER BUTTERNUT SQUASH SOUP RECIPE - PILLSBURY.COM

Slow-Cooker Butternut Squash Soup Recipe - Pillsbury.com image

Add fresh apple for a twist on a classic restaurant favorite you can make your own kitchen with the help of the slow cooker. For extra ease, buy peeled and pre-cut squash—or DIY if you have time!

Provided by Pillsbury Kitchens

Total Time 4 hours 30 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 7

Ingredients

2 lb butternut squash, peeled and cubed (about 6 cups)
1 large apple, peeled, chopped
1/2 cup chopped onion
1 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
1 1/4 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup heavy whipping cream

Steps:

Spray 4- to 5-quart slow cooker with cooking spray. Add all ingredients except whipping cream.
Cover; cook on High heat setting 4 to 5 hours.
Pour half of the squash mixture into blender. Cool 5 minutes. Cover; blend until smooth. Pour into 8-cup measuring cup or large heatproof bowl. Repeat with remaining squash mixture. Return squash mixture to slow cooker. Stir in whipping cream.
Cover; cook on High heat setting about 5 minutes or until heated through.

Nutrition Facts : Calories 150 , CarbohydrateContent 19 g, CholesterolContent 25 mg, FatContent 1 1/2 , FiberContent 4 g, ProteinContent 2 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Serving, SodiumContent 580 mg, SugarContent 7 g, TransFatContent 0 g

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