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Butternut Squash soup with Pork Chops

Butternut Squash soup with Pork Chops

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 Revolutionby 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
  • salt/pepper
  • 1/2 cup half-and-half
  1. Microwave shallots, butter, cinnamon, and cayenne in a bowl for 2 minutes, stirring once, until shallots are softened. Transfer to slow cooker.
  2. 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).
  3. 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.
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