Prep 20 mins
Cook 6 hrs
This warm soup is a wonderful starter to thanksgiving dinner.
- 36 ounces frozen butternut squash, thawed and drained cooked and mashed or 4 1⁄2 cups butternut squash, cooked and mashed
- 2 (14 1/2 ounce) cans chicken broth
- 1 medium golden delicious apple, peeled, cored, and chopped
- 2 tablespoons onions, minced
- 1 tablespoon light brown sugar
- 1 teaspoon fresh sage, minced or 1⁄2 teaspoon ground sage
- 1⁄4 teaspoon ground ginger
- 1⁄2 cup heavy cream or 1⁄2 cup half-and-half
- Combine squash, broth, apple, onion, brown sugar, sage, and ginger in a slow cooker.
- Cover and cook on low about 6 hours or high for 3 hours.
- Purèe soup in blender, food processor or with electric mixer.
- Add cream right before serving soup.
- For a thicker soup only use 3 cups of broth when we serve this at Thanksgiving we use turkey broth instead of chicken and we pass around a gravy boat with cream in it so ever one can add as much as they like in stead of it being added to the whole pot of soup so if there are any left overs it can be reheated in the microwave and the cream can be add after that also.
Very good, creamy and filling. Enjoyable flavor and easy to prepare.
This soup was the perfect start to our Thanksgiving dinner. I made it exactly as directed on the day before. The next day I just heated it up, added the cream and grated a little fresh nutmeg over the top before serving. It has a delicate flavor with just a hint of apple in the background. Everyone loved it. Thanks for a new Thanksgiving day tradition.
Absolutely gorgeous! We ate it when we got back from a firework display and it was exactly the warming food we needed. The only change I made was to substitute veg boullion for the chicken broth. DH says it's the best soup he's ever tasted! 10/10