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