Slow-Cooker Butternut Squash Soup
Slow-Cooker Butternut Squash Soup
Ingredients
6 cup butternut squash, peeled and cubed
1 large apple, peeled, chopped
1/2 cup chopped onion
1 teaspoon salt
1/8 teaspoon cayenne
1 1/4 cups chicken broth - 32-oz carton
1/2 cup heavy whipping cream
Directions
Spray 4- to 5-quart slow cooker with cooking spray. Add all ingredients except whipping cream.
Cover; cook on High heat setting 4 to 5 hours.
Pour half of the squash mixture into blender. Cool 5 minutes. Cover; blend until smooth. Pour into 8-cup measuring cup or large heatproof bowl. Repeat with remaining squash mixture. Return squash mixture to slow cooker. Stir in whipping cream.
Cover; cook on High heat setting about 5 minutes or until heated through.
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