PROGRESSO SOUP BUTTERNUT SQUASH RECIPES

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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

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

FRENCH ONION SOUP – INSTANT POT RECIPES



French Onion Soup – Instant Pot Recipes image

Provided by Instant Pot Recipe Collection Cookbook

Prep Time 15 minutes

Cook Time 28 minutes

Yield 8 servings

Number Of Ingredients 9

1/4 cup butter ((1/2 stick) )
4 medium yellow onions ((about 3 pounds), sliced)
1 tbsp sugar
3/4 tsp salt
1/4 tsp black pepper
1/4 cup dry white wine or sherry
8 cups beef broth
8-16 slices French bread
1 cup shredded Gruyère or Swiss cheese

Steps:

  • Press Sauté; melt butter in Instant Pot®. Add onions; cook 15 minutes, stirring occasionally. Add sugar, salt and pepper; cook and stir 5 to 7 minutes or until onions are golden brown. Add wine; cook and stir 1 minute or until evaporated. Stir in broth; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 5 minutes.
  • When cooking is complete, press Cancel and use quick release. Preheat broiler.
  • Ladle soup into individual ovenproof bowls; top with 1 or 2 slices bread and about 2 tablespoons cheese. Place bowls on large baking sheet. Broil 1 to 2 minutes or until bread is toasted and cheese is melted and browned.

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