Easy Slow Cooker Butternut Squash Soup recipe
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Ingredients
- 1 tablespoon olive oil 2 onions, chopped 2 teaspoons dried rosemary ½ teaspoon ground black pepper 5 cups vegetable stock 1 butternut squash - peeled, seeded, and cut into cubes 2 Granny Smith apples - peeled, cored, and chopped salt to taste 1 cup shredded Swiss cheese ½ cup finely chopped walnuts
Nutrition Info
- 206.1 caloriescarbohydrate: 24.5 gcholesterol: 12.4 mgfat: 10.8 gfiber: 4.4 gprotein: 6.7 gsaturatedFat: 3.2 gservingSize: -sodium: 223.1 mgsugar: 8 gtransFat: : -unsaturatedFat: : -
Directions Easy Slow Cooker Butternut Squash Soup
Directions
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Heat oil in a large skillet over medium heat. Cook and stir onions in hot oil until softened, 5 to 10 minutes. Stir in rosemary and black pepper, transfer mixture to a slow cooker. Pour vegetable stock, butternut squash, and apples into slow cooker.
Cook on Low for 8 hours (or cook on High for 4 hours).
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Puree soup using an immersion blender until smooth. Alternately, puree soup in batches in a food processor until smooth. Season with salt. Ladle soup into oven-safe bowls and sprinkle Swiss cheese and walnuts over the top.
Cook soup under the preheated broiler until cheese is hot and bubbling, 1 to 2 minutes.