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Slow-Cooker Maple Butternut Squash Soup

slow-cooker maple butternut squash soup Entree
Slow-Cooker Maple Butternut Squash Soup
  • Prep 25 min
  • Total 7 hr 40 min
  • Servings 8

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

Updated September 19, 2015
Progresso Broth
Make with
Progresso Broth

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

Steps

  • 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.

  • 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 Facts

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
Cholesterol
5mg
2%
Sodium
660mg
28%
Potassium
610mg
17%
Total Carbohydrate
34g
11%
Dietary Fiber
2g
11%
Sugars
22g
Protein
5g
% 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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