Slow Cooker Apple Butternut Squash Soup Recipe
- Cuisine: American
- Course: Main Dish, Soup
- Skill Level: Beginner
-
Add to favorites
- Yield: 8 soup bowls
- Servings: 8
- Prep Time: 10m
- Cook Time: 5:00 h
- Ready In: 5:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
Related Recipes:
-
Slow Cooker Smothered Chicken Recipe
-
Instant Pot Tex Mex Chicken and Beans Recipe
-
Air Fryer Garlic Knots Recipe
-
Air Fryer Teriyaki Chicken Meatballs Recipe
-
Air Fryer Honey-Soy Chicken Drumsticks Recipe
Nutritional Info
This information is per serving.
-
Calories
155 cal -
Protein
3.3 g -
Carbohydrate
32.6 g -
Fat
2.8 g -
Cholesterol
1.3 mg -
Sodium
48 mg
Slow cooker apple butternut squash soup recipe. Very delicious vegetable soup cooked in a slow cooker. This soup is an excellent autumn offering. To make a Spiced Sour Cream:
Spiced Sour Cream Recipe:
Makes about 1 cup (250 ml)
Ingredients: 1/2 cup (250 ml) reduced-fat sour cream, 1 teaspoon granulated sugar, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground ginger, 1 teaspoon freshly squeezed lemon juice
Instructions: Combine all ingredients. Mix well. Serve with Slow Cooker Apple Butternut Squash Soup Recipe.
There are different kinds of squash soup cooked in a slow cooker.
Slow Cooker Acorn Squash Soup Recipe
Makes 6 servings:
Ingredients: 2 cups (500 ml) low-fat chicken broth, 2 medium acorn squash, peeled and cut into cubes, 1/2 cup chopped yellow onion, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cumin and 1/4 teaspoon ground coriander, 1/2 cup (125 ml) 2% low-fat milk, 1 tablespoon vinegar, salt and freshly ground black pepper, to taste
Instructions: In a slow cooker, combine all ingredients, except milk, vinegar, and seasoning. Cover slow cooker and cook on high-heat setting for 3-4 hours. Turn off the slow cooker. Transfer cooked squash mixture to a food processor. Add stir in milk and vinegar. Process until smooth. Pour soup into soup bowls. Season to taste with salt and black pepper. Serve hot.
Slow Cooker Summer Squash Soup Recipe
makes 6 servings
Ingredients: 3 cups (750 ml) low-sodium fat-free chicken broth, 2 medium acorn squash, peeled and cut into cubes, 4 medium zucchini, peeled and chopped, 1 cup peeled and cubed Idaho potatoes, 1/3 cup chopped shallots and 1/3 cup chopped green onions, 2 cloves garlic, peeled and minced, 1½ teaspoons dried tarragon leaves, 1 cup chopped fresh spinach, 1/2 cup (125 ml) low-fat milk, 1 tablespoon cornstarch, salt and white pepper, cayenne pepper, for garnish, garlic croutons
Instructions: In a slow cooker, combine all ingredients, except spinach, milk, cornstarch, seasoning and garlic croutons. Cover and cook on high-heat setting for 4-5 hours, adding spinach during the last 15 minutes. Turn off the slow cooker. Pour squash mixture into food processor. Stir in milk, and cornstarch. Process until smooth. Process until smooth. Season to taste with salt and white pepper. Serve hot.
Slow Cooker Apple Butternut Squash Soup Recipe
Ingredients
- 3 cups (750 ml) chicken stock
- 1 ¹⁄³ cups (330 ml) apple cider
- 1 large butternut squash, peeled, seeded and cut into cubes
- 2 tart cooking apples, peeled, cored, and chopped
- 1½ cups chopped yellow onions
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- salt and freshly ground black pepper, to taste
- Spiced Sour Cream (see recipe above)
Method
Step 1
In a slow cooker, combine all ingredients, except seasoning and Spiced Sour Cream. Mix well.
Step 2
Cover slow cooker and cook on high-heat setting for 4-5 hours.
Step 3
Turn off slow cooker. Transfer squash mixture to food processor. Process until smooth.
Step 4
Ladle into soup bowls. Season to taste with salt and blakc pepper. Serve hot.
