An immersion blender and a slow cooker are the only tools you’ll need to easily make this rich, velvety and delicious butternut squash soup. No need to sauté, simply add all veggies and the broth to your slow cooker. When the veggies are tender puree the soup right in the slow cooker. Finish with a touch of cream for soup that is sure to impress your guests.
cost per recipe: $8.28
The price is determined by the national average.
Gala apple, peeled, cored and chopped (about 2 cups)
medium butternut squash (about 2 pounds), peeled, seeded and chopped (about 4 cups)
medium carrot, peeled and chopped (about 1 cup)
medium onion, chopped (about 1/2 cup)
cloves garlic, minced
teaspoons chopped fresh sage leaves or 1/2 teaspoon rubbed sage
cups Swanson® Aseptic Vegetable Broth
cup half and half
tablespoons sour cream or creme fraiche
cup chopped chives
Stir the apples, squash, carrots, onion, garlic, sage and broth in a 6-quart slow cooker.
Cover and cook on HIGH for 3 to 4 hours or until the vegetables are tender. Using an immersion blender, puree until the mixture is smooth. Stir in the half-and-half. Season to taste. Serve topped with the sour cream and chives.