Slow Cooker Vegetable & Butternut Squash Soup
An immersion blender and a slow cooker are the only tools you’ll need to easily make this rich, velvety and delicious butternut squash soup. No need to sauté, simply add all veggies and the broth to your slow cooker. When the veggies are tender puree the soup right in the slow cooker. Finish with a touch of cream for soup that is sure to impress your guests.
Ingredients
2 Gala apple, peeled, cored and chopped (about 2 cups)
1 medium butternut squash (about 2 pounds), peeled, seeded and chopped (about 4 cups)
2 medium carrot, peeled and chopped (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
1.5 teaspoons chopped fresh sage leaves or 1/2 teaspoon rubbed sage
3 cups Swanson® Vegetable Broth
0.5 cup half and half
2 tablespoons sour cream or creme fraiche
0.25 cup chopped chives
1 medium butternut squash (about 2 pounds), peeled, seeded and chopped (about 4 cups)
2 medium carrot, peeled and chopped (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
2 cloves garlic, minced
1.5 teaspoons chopped fresh sage leaves or 1/2 teaspoon rubbed sage
3 cups Swanson® Vegetable Broth
0.5 cup half and half
2 tablespoons sour cream or creme fraiche
0.25 cup chopped chives
Instructions
Stir the apples, squash, carrots, onion, garlic, sage and broth in a 6-quart slow cooker.
Cover and cook on HIGH for 3 to 4 hours or until the vegetables are tender. Using an immersion blender, puree until the mixture is smooth. Stir in the half-and-half. Season to taste. Serve topped with the sour cream and chives.
Cover and cook on HIGH for 3 to 4 hours or until the vegetables are tender. Using an immersion blender, puree until the mixture is smooth. Stir in the half-and-half. Season to taste. Serve topped with the sour cream and chives.
Slow Cooker Vegetable & Butternut Squash Soup
An immersion blender and a slow cooker are the only tools you’ll need to easily make this rich, velvety and delicious butternut squash soup. No need to sauté, simply add all veggies ...
Directions
Print
Stir the apples, squash, carrots, onion, garlic, sage and broth in a 6-quart slow cooker.Cover and cook on HIGH for 3 to 4 hours or until the vegetables are tender. Using an immersion blender, puree until the mixture is smooth. Stir in the half-and-half. Season to taste. Serve topped with the sour cream and chives.
Ingredients
2 Gala apple, peeled, cored and chopped (about 2 cups)1 medium butternut squash (about 2 pounds), peeled, seeded and chopped (about 4 cups)2 medium carrot, peeled and chopped (about 1 cup)1 medium onion, chopped (about 1/2 cup)2 cloves garlic, minced1.5 teaspoons chopped fresh sage leaves or 1/2 teaspoon rubbed sage3 cups Swanson® Vegetable Broth0.5 cup half and half2 tablespoons sour cream or creme fraiche0.25 cup chopped chives
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