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Slow Cooker Butternut Squash Soup

Ingredients

  • 1 medium onion, chopped
  • 3 large garlic cloves, chopped
  • 2 Tablespoons butter
  • 1 large (1 1/2 lb.) butternut squash, peeled, seeded and cut in 2-inch chunks
  • 2 medium red potatoes, peeled and cut in 1-inch chunks
  • 5 cups chicken broth
  • 1 ½ teaspoons dried rubbed sage
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Directions

  1. In a skillet, cook onion and garlic in butter over medium heat, stirring occasionally, until tender but not browned.
  2. Add squash, potatoes, chicken broth, sage, salt and pepper.
  3. Cover and cook on HIGH 4 hours or LOW 6 to 7 hours, or until the vegetables are soft when pierced with a fork.
  4. Let cool slightly, then puree soup in a blender or food processor.  

Serves:  8 to 10

Test Kitchen Tips:  

  • For easy squash preparation, microwave for 2 minutes prior to cutting. Placing in the microwave will soften the rind, making cutting    in half easier.
  • Do not fill blender jar beyond the 3-cup (750-ml) level. With the protection of an oven mitt or thick towel, place one hand on top of lid. Keep exposed skin away from lid. Start blending at lowest speed.
  • When blending hot liquids, remove the filler-cap in a two-piece lid and close any lid openings along the edge intended for pouring. Do not fill the blender more than half full. Hot liquids may push off the lid during blending. With the protection of an oven mitt or thick towel, place one hand on top of the lid, keep exposed skin away from the lid, and start blending at the lowest speed.

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