Butternut Squash Soup
Course: Soups, Stews and Chili
Products: Slow Cookers
- 1 medium onion, chopped
- 3 large garlic cloves, chopped
- 2 Tablespoons butter
- 1 large (1 1/2 lb.) butternut squash, peeled, seeded and cut in 2-inch chunks
- 2 medium red potatoes, peeled and cut in 1-inch chunks
- 5 cups chicken broth
- 1 ½ teaspoons dried rubbed sage
- ½ teaspoon salt
- ¼ teaspoon pepper
- In a skillet, cook onion and garlic in butter over medium heat, stirring occasionally, until tender but not browned.
- Add squash, potatoes, chicken broth, sage, salt and pepper.
- Cover and cook on HIGH 4 hours or LOW 6 to 7 hours, or until the vegetables are soft when pierced with a fork.
- Let cool slightly, then puree soup in a blender or food processor.
Serves: 8 to 10
Test Kitchen Tips:
- For easy squash preparation, microwave for 2 minutes prior to cutting. Placing in the microwave will soften the rind, making cutting in half easier.
- Do not fill blender jar beyond the 3-cup (750-ml) level. With the protection of an oven mitt or thick towel, place one hand on top of lid. Keep exposed skin away from lid. Start blending at lowest speed.