Slow Cooker Butternut Squash Soup
Slow Cooker Butternut Squash Soup is one of those easy slow cooker soup recipes that is perfect for fall. It's made with hearty ingredients such as onion, butternut squash, potatoes, and herbs. Serve it on a chilly night and you're certain warm up soon.
Notes
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.
Visit Hamilton Beach's Web site at www.HamiltonBeach.com for more slow cooker recipe ideas.
Serves8
Cooking Time7 hr
Ingredients
- 1 medium onion, chopped
- 2 tablespoon butter
- 3 large garlic cloves, chopped
- 1 large (1 1/2 pound) butternut squash, peeled, seeded and cut in 2-inch chunks
- 2 medium red potatoes, peeled and cut in 1-inch chunks
- 5 cup chicken broth
- 1 1/2 teaspoon dried rubbed sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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In a skillet, sauté onion and garlic in butter over medium heat, stirring occasionally, until tender but not browned.
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Add the garlic and cook for two minutes longer.
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Spoon vegetables into slow cooker.
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Add squash, potatoes, chicken broth, sage, salt and pepper.
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Cover and cook on HIGH 4 hours or LOW 6 to 7 hours, or until the vegetables are soft when pierced with a fork.
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Let cool slightly, then puree soup in a blender or food processor.