Easy Butternut Squash Soup Recipe Slow Cooker Recipe For Stuffed

SLOW-COOKER BUTTERNUT SQUASH SOUP

Steps:

• In a large skillet, heat oil over medium heat. Add onion; saute until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. Add next 5 ingredients and 5 cups broth to slow cooker. Cook, covered, on low until vegetables are soft, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in additional broth to reach desired consistency; heat through. If desired, top servings with sour cream. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

SLOW COOKER BUTTERNUT SQUASH SOUP

Steps:

• Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
• Spread squash, carrots, and onion out into a single layer on the prepared baking sheet.
• Bake in the preheated oven until slightly browned, about 10 minutes. Cut rind from squash and discard.
• Place bouillon cubes in a slow cooker. Pour peeled squash pieces, carrots, onions, and potato into slow cooker. Pour water over vegetables and stir in bay leaf, garlic powder, nutmeg, salt, and black pepper.
• Cook on High for 4 hours, stirring once. Discard bay leaf.
• Puree soup with an immersion blender until smooth.

SLOW COOKER BUTTERNUT SQUASH SOUP RECIPE BY TASTY

Steps:

• Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper.
• Cover and cook on high heat for 4 hours.
• Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree.
• Add the thyme and coconut milk and blend to incorporate.
• Garnish with pumpkin seeds and chives, if desired.
• Enjoy!

EASY SLOW COOKER BUTTERNUT SQUASH SOUP

Steps:

• Heat oil in a large skillet over medium heat. Cook and stir onions in hot oil until softened, 5 to 10 minutes. Stir in rosemary and black pepper; transfer mixture to a slow cooker. Pour vegetable stock, butternut squash, and apples into slow cooker.
• Cook on Low for 8 hours (or cook on High for 4 hours).
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Puree soup using an immersion blender until smooth. Alternately, puree soup in batches in a food processor until smooth. Season with salt. Ladle soup into oven-safe bowls and sprinkle Swiss cheese and walnuts over the top.
• Cook soup under the preheated broiler until cheese is hot and bubbling, 1 to 2 minutes.

BUTTERNUT SQUASH SOUP

Steps:

• In a large skillet, melt the butter and sauté the onions over medium heat until soft. Add the squash, apple and garlic. Sauté for 3 to 5 minutes, stirring occasionally.
• Add the flour, curry powder and nutmeg, stirring constantly to blend. Slowly add the broth, milk (or cream) and orange zest/juice, stirring constantly to combine. Simmer for 20 to 30 minutes until the vegetables are very soft.
• Purée the soup in batches in a blender or food processor. Season with salt and pepper, to taste.
• Serve hot and garnish with parsley, if desired.