SLOW COOKER BUTTERNUT SQUASH SOUP
Pumpkin can be substituted for the squash.
1 medium onion, chopped
1 yellow or golden delicious apple, peeled and chopped
6 tablespoons butter, cut up
Salt and pepper
9 cups butternut squash, cut into 1” pieces
(about 4 pounds)
6 cups low sodium chicken or vegetable broth
Roasted, salted pumpkin seeds
Thinly sliced green onions or minced chives
Cook onion, apple, butter and a teaspoon salt over low heat until onion softens. Or cook in the microwave.
Put mixture in slow cooker and add squash and broth. Cover and cook on low until squash is tender, about 6-8 hours, or high 4-6 hours.
Puree soup until smooth. Rewarm over low heat. Season to taste.
Serve with choice of garnishes.
Refrigerate up to 3 days or freeze up to 2 months.
Adapted slightly from Cook’s Illustrated.