Butternut Squash and Apple Soup

Butternut Squash and Apple Soup
Butternut Squash and Apple Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    pkgs 12 oz each frozen cooked winter squash, thawed, drained and drained or about 4 1/2 cups mashed cooked butternut squash

  • 2

    cans 14 1/2 oz chicken broth

  • 1

    med golden delicious apple, peeled cored and chopped

  • 2

    tbs minced onion

  • 1

    tbs packed brown sugar

  • 1

    tsp minced fresh sage or 1/2 tsp ground sage

  • 1/4

    tsp ground ginger

  • 1/2

    cup whipping cream or half and half

Directions

1. Combine squash, broth, apple, onion, brown sugar, sage and ginger in slow cooker. 2. Cover, cook on low about 6 hours or on high about 3 hrs. or until squash is tender. 3. Puree soup in food processor or blender. Stir in cream just before serving. Can also cook on the stove top instead of crock pot. 1. In dutch oven pot, saute onion and apple in 1 tsp of olive oil, til transclucent. Add Squash, broth, brown sugar, sage and ginger. Simmer on stove top at med-med-high heat until squash is fork tender. 2. Blend in processor or blender until smooth. 3. Add cream and serve.

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