Everyone knows how much I love roasting soups to speed up the time in the kitchen, but when you do have a little more time on your hand, I can definitely recommend this slow cooker recipe from Healthy Slow Cooker Revolution, by America’s Test Kitchen.
Prepping the shallots, squash and apples took a little more time (30 min) but the finished soup had a sweetly tart finish from the Golden Delicious apples that brought it to another level. As you see above, I served it with some pork loin chops, but this soup can work on its own with a side of bread.
Creamy Butternut Squash and Apple Soup
Healthy Slow Cooker Revolution
Makes ~8 cups
- 4 shallots, minced
- 1 tablespoon unsalted butter
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 3 cups vegetable (or chicken) broth
- 1 cup water
- 2 pounds butternut squash, peeled, seeded and cut into 1-inch pieces (~2 medium squash)
- 1 pound Golden Delicious apples, peeled, cored, and cut into 1-inch pieces
- 1 sprig fresh sage
- 1/2 cup half-and-half
- Microwave shallots, butter, cinnamon, and cayenne in a bowl for 2 minutes, stirring once, until shallots are softened. Transfer to slow cooker.
- Stir in broth, water, squash, apples, sage, and 1/2 teaspoon of salt. Cover and cook on low for 6-8 hours (4-6 on high).
- Discard sage. Using an emulsion blender, blend soup until smooth–there should be no lumps. Stir in half and half and let sit 5 minutes. Season with salt and pepper, and serve.