Easy Slow Cooker Butternut Squash Soup recipe

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Ingredients

1 tablespoon olive oil
2 onions, chopped
2 teaspoons dried rosemary
½ teaspoon ground black pepper
5 cups vegetable stock
1 butternut squash - peeled, seeded, and cut into cubes
2 Granny Smith apples - peeled, cored, and chopped
salt to taste
1 cup shredded Swiss cheese
½ cup finely chopped walnuts

Nutrition Info

206.1 calories
carbohydrate: 24.5 g
cholesterol: 12.4 mg
fat: 10.8 g
fiber: 4.4 g
protein: 6.7 g
saturatedFat: 3.2 g
servingSize: -
sodium: 223.1 mg
sugar: 8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large skillet over medium heat. Cook and stir onions in hot oil until softened, 5 to 10 minutes. Stir in rosemary and black pepper, transfer mixture to a slow cooker. Pour vegetable stock, butternut squash, and apples into slow cooker.

  2. Cook on Low for 8 hours (or cook on High for 4 hours).

  3. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  4. Puree soup using an immersion blender until smooth. Alternately, puree soup in batches in a food processor until smooth. Season with salt. Ladle soup into oven-safe bowls and sprinkle Swiss cheese and walnuts over the top.

  5. Cook soup under the preheated broiler until cheese is hot and bubbling, 1 to 2 minutes.

Recipe Yield

8 servings

Recipe Note

I got this recipe from my fiance's mom -- it's easy and tastes fantastic. It's even better the next day.

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