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Slow-Cooker Maple Butternut Squash Soup
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Prep Time:
25 minutes
Total Time:
7 hours 40 minutes
Experience fall in a bowl with a warm and comforting squash, apple, maple, and spice 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
Instructions:
  • Prepare the slow cooker by generously spraying it with cooking spray. Combine squash, apple, onion, cinnamon, nutmeg, salt, and pepper in the slow cooker. Pour the broth over the vegetable mixture.
  • Cover and simmer on Low for 7 to 8 hours, or on High for 3 hours and 30 minutes to 4 hours.
  • Blend 3 cups of the soup until smooth in a blender. Transfer to a large measuring cup or pitcher. Repeat blending process twice more with the remaining soup. Pour all the pureed soup back into the slow cooker and mix in the half-and-half and syrup.
  • If necessary, turn the heat up to High and continue cooking for an additional 15 minutes or until piping hot. Garnish each serving with yogurt and a sprinkle of fresh chives.

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