Butternut Squash-Apple Soup the Editors of Publications International, Ltd.
Butternut Squash-Apple Soup
Makes 6 to 8 servings
|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|
- Combine squash, broth, apple, onion, brown sugar, sage and ginger in slow cooker.
- Cover; cook on LOW about 6 hours or on HIGH about 3 hours or until squash is tender.
- Purée soup in food processor or blender. Stir in cream just before serving.
For thicker soup, use only 3 cups chicken broth.
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