Slow-Cooker Cheesy Butternut Squash and Tortellini Soup Recipe
Squash and apple are brilliant additions to this creamy, beer-spiked soup, made extra rich with three kinds of cheese.
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Ingredients
- 1 small sweet onion, finely diced
- 2 cloves garlic, grated or finely chopped
- 1 Honeycrisp or Granny Smith apple, finely diced
- 3 cups cubed butternut squash
- 2 carrots, chopped
- 2 cups Progresso™ chicken broth (from 32-oz carton)
- 3/4 cup whole milk or heavy cream
- 1 can (12 oz) beer (I used pumpkin beer)
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon dried rosemary leaves
- 1/2 teaspoon each salt and pepper
- 10 oz cheese tortellini
- 1 1/2 cups shredded fontina cheese (6 oz)
- 1/2 cup shredded sharp Cheddar cheese (2 oz)
- 4 oz crumbled blue cheese, if desired
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