Butternut Squash Soup is my favorite soup in the world. I've already found the best recipe possible, but there is always that drive to try new ones just in case. This recipe caught my eye, and with the cooler temperatures and only one batch still frozen from the last time I made it, it was time to make some more.
8 cups cubed, peeled, seeded, butternut squash (Be smart. Roast the squash first for easier preparation)
1 large green apple, peeled, chopped
1 large onion, diced
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon freshly ground pepper
4 cups chicken broth
½ cup half-and-half
¾ cup real maple syrup
1 cup sour cream
2 tablespoons chopped fresh chives
1. Vent the squash for roasting.
Slice the squash to let it cool, then remove the seeds and stringy pulp.
Spray slow cooker with cooking spray or add plastic liner. In cooker, mix squash, apple, onion, cinnamon, nutmeg, salt and pepper. Pour broth over vegetable mixture.
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 sour cream; sprinkle with chives.
Makes 8 servings
*Freeze leftovers in single serving containers.