Slow-Cooker Butternut Squash Soup - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Add fresh apple for a twist on a classic restaurant favorite you can make your own kitchen with the help of the slow cooker. For extra ease, buy peeled and pre-cut squash—or DIY if you have time!
Ingredients
- 2 lb butternut squash, peeled and cubed (about 6 cups)
- 1 large apple, peeled, chopped
- 1/2 cup chopped onion
- 1 teaspoon salt
- 1/8 teaspoon ground red pepper (cayenne)
- 1 1/4 cups Progresso™ chicken broth (from 32-oz carton)
- 1/2 cup heavy whipping cream
Instructions
- Spray 4- to 5-quart slow cooker with cooking spray. Add all ingredients except whipping cream.
- Cover; cook on High heat setting 4 to 5 hours.
- Pour half of the squash mixture into blender. Cool 5 minutes. Cover; blend until smooth. Pour into 8-cup measuring cup or large heatproof bowl. Repeat with remaining squash mixture. Return squash mixture to slow cooker. Stir in whipping cream.
- Cover; cook on High heat setting about 5 minutes or until heated through.
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