Slow Cooker Winter Squash Soup
You might be surprised to find brown sugar, ginger and a cinnamon stick in a soup, but just try it and you'll see how these ingredients bring out the mellow flavors of the squash and onions to make this delightful sweet and savory soup.
Ingredients
5.25 cups Swanson® Chicken Broth
1 tablespoon packed brown sugar
2 teaspoons minced peeled fresh ginger root
1 cinnamon stick
1.75 pounds butternut squash, peeled, seeded and cut into 1-inch pieces (about 4 cups)
1 large acorn squash, peeled, seeded and cut into 1-inch pieces (about 3 1/2 cups)
1 large sweet onion, coarsely chopped (about 1 cup)
1 tablespoon packed brown sugar
2 teaspoons minced peeled fresh ginger root
1 cinnamon stick
1.75 pounds butternut squash, peeled, seeded and cut into 1-inch pieces (about 4 cups)
1 large acorn squash, peeled, seeded and cut into 1-inch pieces (about 3 1/2 cups)
1 large sweet onion, coarsely chopped (about 1 cup)
Instructions
Stir the broth, brown sugar, ginger root, cinnamon stick, squash and onion in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the squash is tender.
Remove and discard the cinnamon stick. Using an immersion blender, blend until the mixture is smooth. Season to taste.
Cover and cook on LOW for 7 to 8 hours or until the squash is tender.
Remove and discard the cinnamon stick. Using an immersion blender, blend until the mixture is smooth. Season to taste.
Slow Cooker Winter Squash Soup
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You might be surprised to find brown sugar, ginger and a cinnamon stick in a soup, but just try it and you'll see how these ingredients bring out the mellow flavors of the squash and onions to make this delightful sweet and savory soup.
Instructions
Stir the broth, brown sugar, ginger root, cinnamon stick, squash and onion in a 6-quart slow cooker.Cover and cook on LOW for 7 to 8 hours or until the squash is tender.Remove and discard the cinnamon stick. Using an immersion blender, blend until the mixture is smooth. Season to taste.
Ingredients
5.25 cups Swanson® Chicken Broth1 tablespoon packed brown sugar2 teaspoons minced peeled fresh ginger root1 cinnamon stick1.75 pounds butternut squash, peeled, seeded and cut into 1-inch pieces (about 4 cups)1 large acorn squash, peeled, seeded and cut into 1-inch pieces (about 3 1/2 cups)1 large sweet onion, coarsely chopped (about 1 cup)
