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Tomato Cream Soup
Learn how to make this Cream Soup recipe.
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
