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8 cups chopped peeled butternut squash (about 2 pounds)
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3 cups water
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2 cups chopped Vidalia or other sweet onions (from 1 onion)
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2 cups chopped peeled parsnips (from 2 parsnips)
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2 cups unsalted vegetable stock
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1 ½ cups chopped peeled Granny Smith apple (from 1 apple)
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1 fresh rosemary sprig
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1 ½ teaspoons kosher salt
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½ teaspoon black pepper
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¼ cup heavy cream
Slow Cooker Creamy Butternut Squash Apple Soup
The sweetness of the Granny Smith apple shines through the creaminess of the blended butternut squash, a combination that is sure to whet appetites. Don't be afraid to keep blending the soup-more air yields tastier, frothier soup. Garnish with additional fresh rosemary sprigs, if desired. To make this a vegan butternut squash soup, omit the heavy cream and use your favorite plant-based milk or yogurt instead.
Nutrition Information
248
Calories
36g
Carbohydrates
5g
Protein
664mg
Potassium
2g
Fiber
14g
Sugar
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