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Express Lane Winter Squash Soup


Express Lane Winter Squash Soup

Express Lane Winter Squash Soup

Diana Rattray
Frozen winter squash makes this soup quick to prepare, and the slow cooker makes it extra-easy. Use vegetable broth to make this a vegetarian soup.


  • 2 packages (10 ounces each) frozen winter squash puree
  • 1 cup chicken broth
  • 1 cup chopped onion
  • 1/8 teaspoon fresh ground black pepper
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon dried leaf thyme
  • 1/4 teaspoon dried leaf sage
  • 3/4 cup heavy cream
  • Sliced green onions, sour cream, or chopped fresh parsley, for garnish


Put frozen squash, chicken broth, onion, and seasonings in a 4 to 6-quart slow cooker. Cover and cook on LOW for 4 to 5 hours. Add cream and continue cooking for 15 minutes. Blend in small batches until smooth. Taste and adjust seasonings. Serve with a garnish of sliced green onions, sour cream, or chopped fresh parsley.
Makes about 1 quart of soup.

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