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    You are in: Home / Recipes / Williams-Sonoma Butternut Squash Soup Recipe
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    Williams-Sonoma Butternut Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    Apprentice Colleen's Note:

    I borrowed this slow-cooker cookbook from a friend, but wanted to save this recipe!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Saute the vegetables. In a frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the ginger, cinnamon, and nutmeg and saute until fragrant, about 1 minute longer.
    2. 2
      Cook the soup. Put the squash chunks in the slow cooker and sprinkle with the brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Pour the contents of the frying pan over the squash and add the broth. Cover and cook on the high-heat setting for 3 hours or the low-heat setting for 6 hours.
    3. 3
      Finish the soup. Using a blender or food processor, working in batches, process the squash mixture to a smooth puree. Return the soup to the slow cooker to keep warn until serving. Season to taste with salt and pepper. Ladle into bowls, garnish with a dollop of the sour cream and chives (or parsley) and serve.

    Ratings & Reviews:

    • on November 03, 2013

      55

      This is a great tasting soup. Added carrots and celery. Yummy flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 25, 2010

      55

    • on December 28, 2009

      55

      Just finished making it and it's delicious! I roasted my onions and butternut squash first to soften them both up and then followed the recipe. I also substituted one cup of the broth with cream. I love a creamy base to my soups, and this worked well. Great flavor!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Williams-Sonoma Butternut Squash Soup

    Serving Size: 1 (321 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 296.5
     
    Calories from Fat 108
    36%
    Total Fat 12.1 g
    18%
    Saturated Fat 7.4 g
    37%
    Cholesterol 28.7 mg
    9%
    Sodium 221.6 mg
    9%
    Total Carbohydrate 49.3 g
    16%
    Dietary Fiber 7.9 g
    31%
    Sugars 11.3 g
    45%
    Protein 4.6 g
    9%

    The following items or measurements are not included:

    ginger

    vegetable broth

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