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Butternut Squash Soup
Created by:
Brooke Farmer
Prep Time
40
minutes
mins
Cook Time
4
hours
hrs
Print Recipe
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Prep Time
40
minutes
mins
Cook Time
4
hours
hrs
6
servings
Make Butternut Squash Soup for a creamy and healthy meal that everyone will enjoy! Loaded with flavor with none of the guilt, this is ideal for any diet plan!
Equipment
Slow Cooker
Ingredients
4
pound
butternut squash
3
apples
1
sweet onion
32-
ounces
Pacific® Organic Reduced Sodium Chicken Broth
2
bay leaves
1
tablespoon
rosemary and garlic blend seasoning
½
teaspoon
salt
¼
teaspoon
black pepper
1
tablespoon
extra virgin olive oil
Optional*:
reduced-fat sour cream
fresh chives
chopped
*Optional ingredients are not included in nutrition calculations.
Instructions
Preheat oven to 400º F.
Place butternut squash in microwave for 2-3 minutes to soften squash before slicing.
Slice the squash lengthwise down the center from top to bottom.
Scoop out seeds from squash.
Slice onion down center.
Spray a roasting pan with nonstick cooking spray.
Place squash halves and onion onto roasting pan. Sprinkle with extra virgin olive oil.
Bake squash and onions in oven for 35-40 minutes.
Remove squash and onions and allow to cool.
Peel and dice apples and add to slow cooker.
After squash and onions have cooled, remove skin and chop squash. Add to slow cooker. Dice onions and add to slow cooker.
Add chicken broth, rosemary and garlic blend, salt and pepper to slow cooker.
Stir all ingredients to mix and cook on high for 4 hours or on low for 8 hours.
After squash has cooked, remove bay leaves and using an immersion blender or blender, blend to desired consistency.
To serve, top with a (optional) tablespoon of light sour cream and fresh chives.
Notes
WWP+: 5
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