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Slow-Cooker Cheesy Butternut Squash and Tortellini Soup

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Slow-Cooker Cheesy Butternut Squash and Tortellini Soup
  • Prep 15 min
  • Total 2 hr 15 min
  • Servings 6
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Squash and apple are brilliant additions to this creamy, beer-spiked soup, made extra rich with three kinds of cheese.
By Tieghan Gerard
Updated Nov 14, 2014

Ingredients

  • 1 small sweet onion, finely diced
  • 2 cloves garlic, grated or finely chopped
  • 1 Honeycrisp or Granny Smith apple, finely diced
  • 3 cups cubed butternut squash
  • 2 carrots, chopped
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 3/4 cup whole milk or heavy cream
  • 1 can (12 oz) beer (I used pumpkin beer)
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried rosemary leaves
  • 1/2 teaspoon each salt and pepper
  • 10 oz cheese tortellini
  • 1 1/2 cups shredded fontina cheese (6 oz)
  • 1/2 cup shredded sharp Cheddar cheese (2 oz)
  • 4 oz crumbled blue cheese, if desired
Make With
Make With
Progresso Broth

Steps

  • 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.
  • 2
    Cover; cook on Low heat setting 4 to 6 hours or High heat setting 2 to 4 hours. Squash should be tender.
  • 3
    Transfer soup to blender; puree until smooth. Return to slow cooker.
  • 4
    Add tortellini and cheeses; stir to combine. Cover; cook on High heat setting about 10 minutes or until tortellini is soft.
  • 5
    Ladle into bowls; garnish with extra cheese, if desired. Serve with crusty bread.

Tips from the Betty Crocker Kitchens

  • tip 1
    This soup can also be made on the stove. Simmer 30 to 40 minutes or until squash is tender. Continue as directed.
  • tip 2
    Any pasta can be using place of the tortellini; adjust cooking time as needed.
  • tip 3
    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.

Nutrition

310 Calories, 16g Total Fat, 15g Protein, 26g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
9g
46%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
1130mg
47%
Potassium
400mg
12%
Total Carbohydrate
26g
9%
Dietary Fiber
4g
16%
Sugars
9g
Protein
15g
% Daily Value*:
Vitamin A
210%
210%
Vitamin C
10%
10%
Calcium
35%
35%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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