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Slow-Cooker Maple Butternut Squash Soup

 6 Ratings
5 Comments
  • Prep Time 25 min
  • Total Time 7 hr 40 min
  • Servings 8
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Taste the flavors of autumn with squash, apples, maple and spice cooked in a cozy soup.

Ingredients

8
cups cubed peeled seeded butternut squash (about 3 lb)
1
large apple, peeled, chopped
1
large onion, cut into 1-inch pieces
1
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
1/2
teaspoon salt
1/8
teaspoon pepper
1
carton (32 oz) Progresso™ chicken broth (4 cups)
1/2
cup half-and-half or milk
1/2
cup real maple syrup
3/4
cup plain yogurt or sour cream
2
tablespoons chopped fresh chives

Directions

  • 1 Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix squash, apple, onion, cinnamon, nutmeg, salt and pepper. Pour broth over vegetable mixture.
  • 2 Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).
  • 3 Pour about 3 cups of the soup mixture into blender. Cover; blend until smooth. Pour into 8-cup measuring cup or heat-proof pitcher. Blend remaining soup mixture in 2 more batches; pour into measuring cup. Pour pureed soup back into slow cooker. Stir in half-and-half and syrup.
  • 4 If needed, increase heat setting to High; cover and cook about 15 minutes longer or unto hot. Top each serving with yogurt; sprinkle with chives.

Expert Tips

Look for already peeled and cut-up squash in the produce section of your grocery store.

A good, swivel-headed vegetable peeler is the tool of choice to make quick work of peeling the squash.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
Calories from Fat
25
% Daily Value
Total Fat
3g
5%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
0%
Cholesterol
5mg
2%
Sodium
660mg
28%
Total Carbohydrate
34g
11%
Dietary Fiber
2g
11%
Sugars
22g
22%
Protein
5g
5%
% Daily Value*:
Vitamin A
270%
270%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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