Butternut Squash Soup Recipe: Creamy & Delicious - [Your Website Name]

Butternut Squash-Apple Soup

YIELD Makes 6 to 8 servings

INGREDIENTS

3 packages (12 ounces each) frozen cooked winter squash, thawed and drained or about 4-1/2 cups mashed cooked butternut squash 2 cans (14-1/2 ounces each) chicken broth 1 medium Golden Delicious apple, peeled, cored and chopped 2 tablespoons minced onion 1 tablespoon packed brown sugar 1 teaspoon minced fresh sage or 1/2 teaspoon ground sage 1/4 teaspoon ground ginger 1/2 cup whipping cream or half-and-half

PREPARATION:

Slow Cooker 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 hours or until squash is tender.
3. Purée soup in food processor or blender. Stir in cream just before serving.

Tip For thicker soup, use only 3 cups chicken broth. This recipe appears in: Soups