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Slow Cooker Winter Squash Soup

By: Campbell's Kitchen
Slow Cooker Winter Squash Soup
Slow Cooker Winter Squash Soup
This image courtesy of campbellskitchen.com

Try this Slow Cooker Winter Squash Soup recipe when you're looking for something a little less traditional. This recipe combines acorn squash soup and butternut squash soup for a recipe that will really wow your friends and family. This sweet and savory blend of chicken broth, cinnamon, ginger root, brown sugar, butternut squash, acorn squash and onion makes a warm and comforting soup that will warm you up on those cold winter nights.

Serves8

Preparation Time20 min

Slow Cooker Time LOW8 hr

Cooking Vessel Size6-quart slow cooker

Ingredients

  • 5 1/4 cups Swanson Chicken Broth or Swanson Chicken Broth or Swanson Certified Organic Chicken Broth
  • 1/4 cup packed brown sugar
  • 2 tablespoons minced, fresh ginger root
  • 1 cinnamon stick
  • 1 3/4 pound butternut squashes, peeled, seeded and cut into 1-inch pieces (about 4 cups)
  • 1 large acorn squash, peeled, seeded and cut into 1-inch pieces (about 3 1/2 cups)
  • 1 large sweet onion, coarsely chopped (about 1 cup)

Instructions

  1. Stir the broth, brown sugar, ginger root, cinnamon stick, squash and onion in a 6-quart slow cooker.

  2. Cover and cook on LOW for 7 to 8 hours, or until the squash is tender.

  3. Remove the cinnamon stick.

  4. Place 1/3 of the squash mixture into a blender or food processor. Cover and blend until smooth.

  5. Pour the mixture into a 4-quart saucepan. Repeat the blending process twice more with the remaining squash mixture.

  6. Cook over medium heat until the mixture is hot.

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This soup has such a pretty color to it and I can't help but wonder how it would be, if it was used to make a bread pudding. Maybe leave a few chunks here and there of both the butternut and acorn squash, then add some nuts and raisins for texture. Of course the onion might be a little weird, but not necessarily. Especially if you love onion like I do...lol

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