Spiced Apple-Squash Soup

Progresso® chicken broth provides a rich addition to a no-fuss squash and apple soup - slow cooked for a creamy dinner.

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Servings 8

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( 4 ) Ratings

4 Ratings

5 Stars 44%

4 Stars 11%

3 Stars

2 Stars

1 Stars 11%

Member Reviews ( 2 )

77265e7d-84e4-40bb-b1c9-3e38cfbefbaf

ingredients 11
Prep Time 25 min
Total Time 8 hr 25 min

Ingredients

8: cups cubed peeled butternut squash (about 3 lb)

2: large apples, peeled, chopped (about 3 cups)

1/4: cup finely chopped onion (about 1 small)

1: carton (32 oz) Progresso® chicken broth (4 cups)

1: cup apple juice

1/2: teaspoon salt

1/2: teaspoon ground cinnamon

1/4: teaspoon ground nutmeg

1/4: teaspoon ground ginger

1/2: cup whipping cream

2: tablespoons chopped fresh parsley

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Directions

1 Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix all ingredients except whipping cream and parsley.
2 Cover; cook on Low heat setting 8 to 10 hours.
3 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.

EXPERT TIPS

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Expert Tips

This soup freezes well. Freeze in 1-cup portions to reheat for quick lunches.

Choose a flavorful apple, such as Braeburn or Granny Smith.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 160
Calories from Fat: 45),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 3g, 3% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 580mg; 580%;
Total Carbohydrate: 26g; 26%
(Dietary Fiber 2g 2% Sugars 15g 15% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 270%;
Vitamin C: 20%;
Calcium: 6%;
Iron: 6%;

Exchanges:

0 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 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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trombonichka

report Posted Jan. 13, 2011 10:23 PM

I cooked everything per instructions in the crock pot for 8 hours, but when time was up, had to go to a rehearsal, so I turned it off and let it cool while I was gone. Then I got home so late, I just put it all in a pitcher and put it in the fridge. A few days went by and the chunky squash soup stuff sat in the fridge looking not really that appetizing, and I honestly thought I was going to throw it away. But I decided to give it a chance - blended it, added the cream, and WOW! SOOO DELICIOUS! I WILL DEFINITELY MAKE AGAIN, and not take so long next time!

shelly327

report Posted Nov. 4, 2010 9:01 AM

I thought this soup was delicious! I used pressed apple cider instead of apple juice and I think that gave it a tangy flavor. I used HoneyGold apples, which are very sweet (hybrid of Golden Delicious and Honeycrisp). I didn't care for the parsley on top. I don't have an immersion blender so it was a bit of a hassle to move the contents of the crock pot to my blender, but doing it in small batches is key, and pureeing at a slow speed to get it very smooth.