Name: Slow Cooker Winter Squash Soup
Prep time: 20 min
Cook time: 8 h
Ingredients: 5 1/4 cup Swanson Chicken Broth or Swanson Chicken Broth or Swanson Certified Organic Chicken Broth; 1/4 cup packed brown sugar; 2 tablespoon minced, fresh ginger root; 1 cinnamon stick; 1 3/4 pound butternut squashes, peeled, seeded and cut into 1-inch pieces (about 4 cups); 1 large acorn squash, peeled, seeded and cut into 1-inch pieces (about 3 1/2 cups); 1 large sweet onion, coarsely chopped (about 1 cup)

Slow Cooker Winter Squash Soup

By: Campbell's Kitchen

1 Comment

Slow Cooker Winter Squash Soup

By: Campbell's Kitchen

Try this Slow Cooker Winter Squash Soup recipe when you're looking for something a little less traditional. This recipe combines acorn squash soup and butternut squash soup for a recipe that will really wow your friends and family. This sweet and savory blend of chicken broth, cinnamon, ginger root, brown sugar, butternut squash, acorn squash and onion makes a warm and comforting soup that will warm you up on those cold winter nights.

Serves8

Preparation Time20 min

Slow Cooker Time LOW8 hr

Cooking Vessel Size6-quart slow cooker

Ingredients

5 1/4 cups Swanson Chicken Broth or Swanson Chicken Broth or Swanson Certified Organic Chicken Broth
1/4 cup packed brown sugar
2 tablespoons minced, fresh ginger root
1 cinnamon stick
1 3/4 pound butternut squashes, peeled, seeded and cut into 1-inch pieces (about 4 cups)
1 large acorn squash, peeled, seeded and cut into 1-inch pieces (about 3 1/2 cups)
1 large sweet onion, coarsely chopped (about 1 cup)

Instructions

Stir the broth, brown sugar, ginger root, cinnamon stick, squash and onion in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours, or until the squash is tender.
Remove the cinnamon stick.
Place 1/3 of the squash mixture into a blender or food processor. Cover and blend until smooth.
Pour the mixture into a 4-quart saucepan. Repeat the blending process twice more with the remaining squash mixture.
Cook over medium heat until the mixture is hot.

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Rnbowgrl

Feb 13, 2017

This soup has such a pretty color to it and I can't help but wonder how it would be, if it was used to make a bread pudding. Maybe leave a few chunks here and there of both the butternut and acorn squash, then add some nuts and raisins for texture. Of course the onion might be a little weird, but not necessarily. Especially if you love onion like I do...lol