Ingredients 8 cups cubed peeled seeded butternut squash, (about 3 lb) 1 large apple, peeled, chopped 1 large onion, cut into 1-inch pieces 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 1/8 teaspoon pepper 1 carton ProgressoT chicken broth, (4 cups) (32 oz) 1/2 cup half-and-half or milk 1/2 cup real maple syrup
Instructions 1. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix squash, apple, onion, cinnamon, nutmeg, salt and pepper. Pour broth over vegetable mixture. 2. Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours). 3. Pour about 3 cups of the soup mixture into blender. Cover; blend until smooth. Pour into 8-cup measuring cup or heat-proof pitcher. Blend remaining soup mixture in 2 more batches; pour into measuring cup. Pour pureed soup back into slow cooker. 4. Stir in half-and-half or milk and syrup.
Description So wonderful on a cold winter's night
Comments