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Prep Time:25 minsAdditional Time:6 hrsTotal Time:6 hrs 25 minsServings:12Yield:9 cupsJump to Nutrition Facts
Prep Time:25 minsAdditional Time:6 hrsTotal Time:6 hrs 25 minsServings:12Yield:9 cups
Prep Time:25 mins
Prep Time:
25 mins
Additional Time:6 hrs
Additional Time:
6 hrs
Total Time:6 hrs 25 mins
Total Time:
6 hrs 25 mins
Servings:12
Servings:
12
Yield:9 cups
Yield:
9 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients8cupschopped peeled butternut squash (about 2 pounds)3cupswater2cupschopped Vidalia or other sweet onions (from 1 onion)2cupschopped peeled parsnips (from 2 parsnips)2cupsunsalted vegetable stock1 ½cupschopped peeled Granny Smith apple (from 1 apple)1fresh rosemary sprig1 ½teaspoonskosher salt½teaspoonblack pepper¼cupheavy cream
Cook Mode(Keep screen awake)
Ingredients
8cupschopped peeled butternut squash (about 2 pounds)
3cupswater
2cupschopped Vidalia or other sweet onions (from 1 onion)
2cupschopped peeled parsnips (from 2 parsnips)
2cupsunsalted vegetable stock
1 ½cupschopped peeled Granny Smith apple (from 1 apple)
1fresh rosemary sprig
1 ½teaspoonskosher salt
½teaspoonblack pepper
¼cupheavy cream
DirectionsStir together the butternut squash, water, onions, parsnips, stock, apple, rosemary sprig, salt and pepper in a 5-quart slow cooker. Cover and cook on LOW until the vegetables are tender, about 6 hours. Remove and discard the rosemary sprig.Transfer half of the squash mixture to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the blender lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with the remaining squash mixture. Stir in the heavy cream. Ladle the soup into bowls, and serve hot.TipsMulticooker Directions: In Step 1, stir together the butternut squash, water, onions, parsnips, stock, apple, rosemary sprig, salt and pepper in the inner pot of a 6-quart multicooker. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the vegetables are tender, about 7 hours. Turn off the cooker. Remove and discard the rosemary sprig. Complete Step 2.Originally appeared: Everyday Slow Cooker
Directions
Stir together the butternut squash, water, onions, parsnips, stock, apple, rosemary sprig, salt and pepper in a 5-quart slow cooker. Cover and cook on LOW until the vegetables are tender, about 6 hours. Remove and discard the rosemary sprig.Transfer half of the squash mixture to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the blender lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with the remaining squash mixture. Stir in the heavy cream. Ladle the soup into bowls, and serve hot.TipsMulticooker Directions: In Step 1, stir together the butternut squash, water, onions, parsnips, stock, apple, rosemary sprig, salt and pepper in the inner pot of a 6-quart multicooker. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the vegetables are tender, about 7 hours. Turn off the cooker. Remove and discard the rosemary sprig. Complete Step 2.
Stir together the butternut squash, water, onions, parsnips, stock, apple, rosemary sprig, salt and pepper in a 5-quart slow cooker. Cover and cook on LOW until the vegetables are tender, about 6 hours. Remove and discard the rosemary sprig.
Transfer half of the squash mixture to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the blender lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with the remaining squash mixture. Stir in the heavy cream. Ladle the soup into bowls, and serve hot.
Tips
Multicooker Directions: In Step 1, stir together the butternut squash, water, onions, parsnips, stock, apple, rosemary sprig, salt and pepper in the inner pot of a 6-quart multicooker. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the vegetables are tender, about 7 hours. Turn off the cooker. Remove and discard the rosemary sprig. Complete Step 2.
Originally appeared: Everyday Slow Cooker
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Nutrition Facts(per serving)88Calories2gFat18gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
