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Slow Cooker Maple Butternut Squash Soup

Taste the flavors of autumn with squash, apples, maple and spice cooked in a cozy soup.

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( 4 Ratings)

4 Ratings

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Member Reviews ( 3 )

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Prep Time 25 min
Total Time 7 hr 40 min
Servings 8

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: real maple syrup

3/4: cup plain yogurt or sour cream

2: tablespoons chopped fresh chives

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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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 190
Calories from Fat: 25),

% Daily Value

Total Fat: 3g; 3%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 5mg; 5%;
Sodium: 660mg; 660%;
Total Carbohydrate: 34g; 34%
(Dietary Fiber 2g 2% Sugars 22g 22% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 270%;
Vitamin C: 20%;
Calcium: 15%;
Iron: 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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 11/30/2011 9:09:27 AM REPORT ABUSE teresasletters said:

Rating:

Recipe needs review for completeness.... doesn't say how much maple syrup and other errors... I guessed and it came out yummy paired with homemade french bread (also from Betty Crocker's website) easy recipe for a cold winter day.... made easier if you have an imersion blender to puree it. I did use a white onion and a little more pepper to cut the sweetness and reduced what I thought was 1/2 C Maple Syrup to 1/4 cup.

This reply was: Helpful Inspiring

Posted 11/28/2011 11:39:05 PM REPORT ABUSE Koilady said:

Rating:

A friend recommended this recipe and after trying it for myself I decided to take it to Thanksgiving Dinner with all the family. It was a great hit.

This reply was: Helpful Inspiring

Posted 11/20/2011 8:34:57 AM REPORT ABUSE darthbaker said:

Rating:

This soup was delicious and so easy to make! The only changes we made were to add some additional spices to taste (cumin, paprika, bay leaf) and half the amount of maple syrup. I will definitely make this again. And leftovers were even better a day or two later. We served this with some crusty french bread.

This reply was: Helpful Inspiring