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Slow-Cooker Maple Butternut Squash Soup

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By Betty Crocker Kitchens
Updated Sep 19, 2015
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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
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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
Make With
Progresso Broth

Instructions

  • Step 
    1
    Spray 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.
  • Step 
    2
    Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).
  • Step 
    3
    Pour 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.
  • Step 
    4
    If 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
2
*Percent Daily Values are based on a 2,000 calorie diet.

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