Slow-Cooker Creamy Butternut Squash-Apple Soup

4.0

(2)

2 Reviews

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

Updated on September 19, 2023

Tested by

EatingWell Test Kitchen

slow cooker creamy butternut squash apple soup

Prep Time:

25 mins

Additional Time:

6 hrs

Total Time:

6 hrs 25 mins

Servings:

Yield:

9 cups

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Ingredients

8 cups chopped peeled butternut squash (about 2 pounds)
3 cups water
2 cups chopped Vidalia or other sweet onions (from 1 onion)
2 cups chopped peeled parsnips (from 2 parsnips)
2 cups unsalted vegetable stock
1 ½ cups chopped peeled Granny Smith apple (from 1 apple)
1 fresh rosemary sprig
1 ½ teaspoons kosher salt
½ teaspoon black pepper
¼ cup heavy cream

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.
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.

Originally appeared: Everyday Slow Cooker

Nutrition Facts (per serving)

88	Calories
2g	Fat
18g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 12
Serving Size about 3/4 cup
Calories 88
% Daily Value *
Total Carbohydrate 18g	7%
Dietary Fiber 3g	11%
Total Sugars 6g
Protein 2g	4%
Total Fat 2g	3%
Saturated Fat 1g	5%
Sodium 289mg	13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Slow-Cooker Creamy Butternut Squash-Apple Soup

Ingredients

Directions

Tips

Nutrition Facts (per serving)

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