Slow-Cooker Maple Butternut Squash Soup
Updated Sep 19, 2015
Taste the flavors of autumn with squash, apples, maple and spice cooked in a cozy soup.
Slow-Cooker Maple Butternut Squash Soup
- Prep Time 25 min
- Total 7 hr 40 min
- Servings 8
- Ingredients 12
Ingredients
- 8 cups cubed peeled seeded butternut squash (about 3 lb)
- 1 large apple, peeled, chopped
- 1 large onion, cut into 1-inch pieces
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 carton (32 oz) Progresso™ chicken broth (4 cups)
- 1/2 cup half-and-half or milk
- 1/2 cup real maple syrup
- 3/4 cup plain yogurt or sour cream
- 2 tablespoons chopped fresh chives
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Make With
Progresso Broth
Instructions
-
Step1Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix squash, apple, onion, cinnamon, nutmeg, salt and pepper. Pour broth over vegetable mixture.
-
Step2Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).
-
Step3Pour about 3 cups of the soup mixture into blender. Cover; blend until smooth. Pour into 8-cup measuring cup or heat-proof pitcher. Blend remaining soup mixture in 2 more batches; pour into measuring cup. Pour pureed soup back into slow cooker. Stir in half-and-half and syrup.
-
Step4If needed, increase heat setting to High; cover and cook about 15 minutes longer or unto hot. Top each serving with yogurt; sprinkle with chives.
Nutrition
190
Calories
3g
Total Fat
5g
Protein
34g
Total Carbohydrate
22g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 190
- Calories from Fat
- 25
- Total Fat
- 3g
- 5%
- Saturated Fat
- 1 1/2g
- 8%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 660mg
- 28%
- Potassium
- 610mg
- 17%
- Total Carbohydrate
- 34g
- 11%
- Dietary Fiber
- 2g
- 11%
- Sugars
- 22g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 270%
- 270%
- Vitamin C
- 20%
- 20%
- Calcium
- 15%
- 15%
- Iron
- 8%
- 8%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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