Slow-Cooker Cheesy Butternut Squash and Tortellini Soup

  • Prep Time 15 min
  • Total 2 hr 15 min
  • Servings 6
  • Ingredients 15

Ingredients

  • 1 small sweet onion, finely diced
  • 2 cloves garlic, grated or finely chopped
  • 1 Honeycrisp or Granny Smith apple, finely diced
  • 3 cups cubed butternut squash
  • 2 carrots, chopped
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 3/4 cup whole milk or heavy cream
  • 1 can (12 oz) beer (I used pumpkin beer)
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried rosemary leaves
  • 1/2 teaspoon each salt and pepper
  • 10 oz cheese tortellini
  • 1 1/2 cups shredded fontina cheese (6 oz)
  • 1/2 cup shredded sharp Cheddar cheese (2 oz)
  • 4 oz crumbled blue cheese, if desired

Instructions

  • Step 
    1
    Spray or grease 4-quart or larger slow cooker. Add onion, garlic, apple, squash, carrots, chicken broth, milk, beer, crushed red pepper flakes, rosemary, salt and pepper.
  • Step 
    2
    Cover; cook on Low heat setting 4 to 6 hours or High heat setting 2 to 4 hours. Squash should be tender.
  • Step 
    3
    Transfer soup to blender; puree until smooth. Return to slow cooker.
  • Step 
    4
    Add tortellini and cheeses; stir to combine. Cover; cook on High heat setting about 10 minutes or until tortellini is soft.
  • Step 
    5
    Ladle into bowls; garnish with extra cheese, if desired. Serve with crusty bread.

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