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Slow Cooker Vegetable & Butternut Squash Soup

Slow Cooker Vegetable & Butternut Squash Soup

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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.

serves 7 people


cost per recipe: $8.28

The price is determined by the national average.

  • 2

    Gala apple, peeled, cored and chopped (about 2 cups)

  • 1

    medium butternut squash (about 2 pounds), peeled, seeded and chopped (about 4 cups)

  • 2

    medium carrot, peeled and chopped (about 1 cup)

  • 1

    medium onion, chopped (about 1/2 cup)

  • 2

    cloves garlic, minced

  • 1 1/2

    teaspoons chopped fresh sage leaves or 1/2 teaspoon rubbed sage

  • 3

    cups Swanson® Vegetable Broth

  • 1/2

    cup half and half

  • 2

    tablespoons sour cream or creme fraiche

  • 1/4

    cup chopped chives

view nutrition info

How to Make It

Step 1

Stir the apples, squash, carrots, onion, garlic, sage and broth in a 6-quart slow cooker.

Step 2

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.

Recipe Tips

  • If you prefer, you can use fat free milk instead of the half-and-half and use reduced fat sour cream.

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Made With
Swanson® Vegetable Broth

Swanson® Vegetable Broth

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