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Butternut Squash Soup

Butternut Squash Soup

Course: Soups, Stews and Chili

Products: Slow Cookers

Ingredients:

Recommended for 4-5 quart slow cookers

  • 1 medium onion, chopped
  • 2 Tablespoons butter
  • 3 large garlic cloves, chopped
  • 1 large (1 ½ 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

Directions:

  1. In a skillet, sauté onion and garlic in butter over medium heat, stirring occasionally, until tender but not browned.  Add the garlic and cook for two minutes longer.  Spoon vegetables into slow cooker.
  2. Add squash, potatoes, chicken broth, sage, salt and pepper.
  3. Cover and cook on HIGH 4 hours or LOW 6 to 7 hours, or until the vegetables are soft when pierced with a fork.
  4. Let cool slightly, then puree soup in a blender or food processor.  

Serves:  8 to 10

Test Kitchen Tip:  For easy squash preparation, microwave for 2 minutes prior to cutting. Placing in the microwave will soften the rind, making cutting in half easier.

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