Squash and apple are brilliant additions to this creamy, beer-spiked soup, made extra rich with three kinds of cheese.
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1
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small sweet onion, finely diced
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2
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cloves garlic, grated or finely chopped
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1
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Honeycrisp or Granny Smith apple, finely diced
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3
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cups cubed butternut squash
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2
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carrots, chopped
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2
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cups Progresso™ chicken broth (from 32-oz carton)
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3/4
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cup whole milk or heavy cream
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1
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can (12 oz) beer (I used pumpkin beer)
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1/2
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teaspoon crushed red pepper flakes
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1/2
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teaspoon dried rosemary leaves
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1/2
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teaspoon each salt and pepper
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10
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oz cheese tortellini
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1 1/2
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cups shredded fontina cheese (6 oz)
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1/2
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cup shredded sharp Cheddar cheese (2 oz)
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4
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oz crumbled blue cheese, if desired
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1
Spray or grease 4-quart or larger slow cooker. Add onion, garlic, apple, squash, carrots, chicken broth, milk, beer, crushed red pepper flakes, rosemary, salt and pepper.
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2
Cover; cook on Low heat setting 4 to 6 hours or High heat setting 2 to 4 hours. Squash should be tender.
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3
Transfer soup to blender; puree until smooth. Return to slow cooker.
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4
Add tortellini and cheeses; stir to combine. Cover; cook on High heat setting about 10 minutes or until tortellini is soft.
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5
Ladle into bowls; garnish with extra cheese, if desired. Serve with crusty bread.
Expert Tips
This soup can also be made on the stove. Simmer 30 to 40 minutes or until squash is tender. Continue as directed.
Any pasta can be using place of the tortellini; adjust cooking time as needed.
I love serving this with fried sage on top. In 1-quart saucepan, melt 1 tablespoon butter. Add fresh sage leaves. Cook on medium-low 1 minute; turn sage and cook 1 minute longer or until sage has darkened in color, but is not burnt. Remove from heat; sprinkle with salt.
No nutrition information available for this recipe.