Monday, December 12, 2016

Crockpot Butternut Squash Soup



Crockpot Butternut Squash Soup


I got a TON of butternut squash on sale and it keeps really well here in PA if I just put it in a box in the garage, but I needed a easy meal and 
soup just goes perfect with a cold Pittsburgh day! 

Add fresh apple for a twist on a classic restaurant favorite you can make your own kitchen with the help of the slow cooker. 

For extra ease, buy peeled and pre-cut squash—or DIY if you have time!


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) (I used red pepper flakes to make it spicy)
1 1/4
cups low-sodium chicken broth (from 32-oz carton) 
3/4 cup Almond Milk mixed with & 1/3 cup butter melted (healthier -heavy whipping cream)


  • Make It: 
  • 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.


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