The Pentons: Yumminess

Sunday, October 17, 2010

Posted by Amanda Mae at 8:28 AM

One more post today. I made this soup and it was so delicious and comforting that I want to share it!

It is squash-apple soup but you have to about triple the recipe to get enough. I doubled it and it was enough for 2 bowls.

2 cups cubed peeled butternut squash (about 3/4 lb)

1/2 large apple, peeled, chopped (about 3/4 cup)

2 tablespoons finely chopped onion

1 cup Progresso® chicken broth (from 32-oz carton)

1/4 cup apple juice

1/8 teaspoon salt

1/8 teaspoon ground cinnamon

Pinch ground nutmeg

Pinch ground ginger

2 tablespoons whipping cream

2 teaspoons chopped fresh parsley

DIRECTIONS

Spray 1 1/2- to 2 1/2-quart slow cooker with cooking spray. In cooker, mix all ingredients except whipping cream and parsley.
Cover; cook on Low heat setting 8 to 10 hours.
Blend soup in cooker with immersion blender, or blend soup in batches in blender container on low speed and return to cooker. Stir in whipping cream. Sprinkle each serving with parsley.