Slow-Cooker Butternut Squash Soup Recipe

Name: Slow-Cooker Butternut Squash Soup
Prep time: 25 min
Cook time: 4 h 5 min
Total time: 4 h 30 min
Yield: 6 servings
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

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

	PREP TIME 25m	COOK TIME 4h5m	TOTAL TIME 4h30m
YIELD 6 servings

Instructions

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.

Lunch Soups