slow cooker creamy butternut squash apple soup

Fish & Seafood

Slow Cooker Creamy Butternut Squash Apple Soup

The sweetness of the Granny Smith apple shines through the creaminess of the blended butternut squash, a combination that is sure to whet appetites. Don't be afraid to keep blending the soup-more air yields tastier, frothier soup. Garnish with additional fresh rosemary sprigs, if desired. To make this a vegan butternut squash soup, omit the heavy cream and use your favorite plant-based milk or yogurt instead.

Ingredients

8 cups chopped peeled butternut squash (about 2 pounds)
3 cups water
2 cups chopped vidalia or other sweet onions (from 1 onion)
2 cups chopped peeled parsnips (from 2 parsnips)
2 cups unsalted vegetable stock
1 ½ cups chopped peeled granny smith apple (from 1 apple)
1 fresh rosemary sprig
1 ½ teaspoons kosher salt
½ teaspoon black pepper
¼ cup heavy cream

Directions

Stir together the butternut squash, water, onions, parsnips, stock, apple, rosemary sprig, salt and pepper in a 5-quart slow cooker. Cover and cook on LOW until the vegetables are tender, about 6 hours. Remove and discard the rosemary sprig.
Transfer half of the squash mixture to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the blender lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with the remaining squash mixture. Stir in the heavy cream. Ladle the soup into bowls, and serve hot.