Slow-Cooker Butternut Squash Soup

Name: Slow-Cooker Butternut Squash Soup
Prep time: 25 min
Total time: 4 min
Ingredients: 2 lb butternut squash, peeled and cubed (about 6 cups); 1 large apple, peeled, chopped; 1/2 cup chopped onion; 1 teaspoon salt; 1/8 teaspoon ground red pepper (cayenne); 1 1/4 cups Progresso™ chicken broth (from 32-oz carton); 1/2 cup heavy whipping cream

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Prep Time: 25 minutes

Total: 4 hours, 30 minutes

Servings: 6

Author : Pillsbury Kitchens

Ingredients

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2 lb butternut squash, peeled and cubed (about 6 cups)1 large apple, peeled, chopped1/2 cup chopped onion1 teaspoon salt1/8 teaspoon ground red pepper (cayenne)1 1/4 cups Progresso™ chicken broth (from 32-oz carton)1/2 cup heavy whipping cream

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Instructions

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Step 1

Spray 4- to 5-quart slow cooker with cooking spray. Add all ingredients except whipping cream.

Step 2

Cover; cook on High heat setting 4 to 5 hours.

Step 3

Pour half of the squash mixture into blender. Cool 5 minutes. Cover; blend until smooth. Pour into 8-cup measuring cup or large heatproof bowl. Repeat with remaining squash mixture. Return squash mixture to slow cooker. Stir in whipping cream.

Step 4

Cover; cook on High heat setting about 5 minutes or until heated through.