Butternut Squash-Apple Soup

Butternut Squash-Apple Soup

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


  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.


For thicker soup, use only 3 cups chicken broth.

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