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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.
Ingredients:
- 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
Preparation:
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.
Makes about 1 quart of soup.
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Crockpot Vegetable
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