Slow-Cooker Creamy Butternut Squash-Apple Soup | Recipe Cart | Recipe Cart

Ingredients

• 8 cups chopped peeled butternut squash (about 2 pounds)
• 3 cups water
• 2 cups chopped Vidalia or other sweet onions (from 1 onion)
• 2 cups chopped peeled parsnips (from 2 parsnips)
• 2 cups unsalted vegetable stock
• 1 ½ cups chopped peeled Granny Smith apple (from 1 apple)
• 1 fresh rosemary sprig
• 1 ½ teaspoons kosher salt
• ½ teaspoon black pepper
• ¼ cup heavy cream