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Slow-Cooker Maple Butternut Squash Soup

Slow-Cooker Maple Butternut Squash Soup
Slow-Cooker Maple Butternut Squash Soup is a gluten free, primal, and vegetarian soup. One serving contains 135 calories, 4g of protein, and 3g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 8. Autumn will be even more special with this recipe. Head to the store and pick up half-and-half, salt, chives, and a few other things to make it today. From preparation to the plate, this recipe takes about 7 hours and 40 minutes.

Instructions

1
Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix squash, apple, onion, cinnamon, nutmeg, salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
Cooking SprayCooking Spray
CinnamonCinnamon
NutmegNutmeg
SquashSquash
AppleApple
OnionOnion
Equipment you will use
Slow CookerSlow Cooker
2
Pour broth over vegetable mixture.
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VegetableVegetable
BrothBroth
3
Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).
4
Pour about 3 cups of the soup mixture into blender. Cover; blend until smooth.
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SoupSoup
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BlenderBlender
5
Pour into 8-cup measuring cup or heat-proof pitcher. Blend remaining soup mixture in 2 more batches; pour into measuring cup.
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SoupSoup
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Measuring CupMeasuring Cup
6
Pour pureed soup back into slow cooker. Stir in half-and-half and syrup.
Ingredients you will need
SoupSoup
Equipment you will use
Slow CookerSlow Cooker
7
If needed, increase heat setting to High; cover and cook about 15 minutes longer or unto hot. Top each serving with yogurt; sprinkle with chives.
Ingredients you will need
ChivesChives
YogurtYogurt
DifficultyExpert
Ready In7 hrs, 40 m.
Servings8
Health Score34
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSoup
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