SLOW-COOKER MAPLE BUTTERNUT SQUASH SOUP

Slow-Cooker Maple Butternut Squash Soup image

Taste the flavors of autumn with squash, apples, maple and spice cooked in a cozy soup.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 7h40m

Yield 8

Number Of Ingredients 12

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Ingredients

8 cups cubed peeled seeded butternut squash (about 3 lb)
1 large apple, peeled, chopped
1 large onion, cut into 1-inch pieces
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/8 teaspoon pepper
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1/2 cup half-and-half or milk
1/2 cup real maple syrup
3/4 cup plain yogurt or sour cream
2 tablespoons chopped fresh chives

Steps:

Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix squash, apple, onion, cinnamon, nutmeg, salt and pepper. Pour broth over vegetable mixture.
Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).
Pour about 3 cups of the soup mixture into blender. Cover; blend until smooth. Pour into 8-cup measuring cup or heat-proof pitcher. Blend remaining soup mixture in 2 more batches; pour into measuring cup. Pour pureed soup back into slow cooker. Stir in half-and-half and syrup.
If needed, increase heat setting to High; cover and cook about 15 minutes longer or unto hot. Top each serving with yogurt; sprinkle with chives.

Nutrition Facts : Calories 190, Carbohydrate 34 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 22 g, TransFat 0 g