Slow-Cooker Creamy Butternut Squash-Apple Soup | Recipe Cart
Slow-cooked butternut squash and apples blend into a creamy, comforting soup in just 6 hours. Perfect for chilly days.
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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
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