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Butternut Squash Soup

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Butternut Squash Soup

From The Proctor Silex Test Kitchen

Added by Laurie


  • 2 tablespoons butter 
  • 2 medium shallots, sliced 
  • 2 cloves garlic, chopped 
  • 1 large (3 pounds) butternut squash, peeled, halved, seeded, and cut in 2-inch pieces 
  • 1 small Granny Smith apple, peeled, cored, seeded, and cut in 2-inch pieces 
  • 1 package (32 ounces) vegetable broth 
  • 3 sprigs fresh thyme 
  • ½ teaspoon salt 
  • ¼ teaspoon coarse black pepper 
  • ¼ teaspoon dried crushed red pepper 

Optional Ingredients:

  • Sunflower seeds
  • Cooked chopped bacon
  • Crème fraiche
  • Chives


  1. In a medium skillet over medium-high, melt butter. Add shallots and garlic, stirring occasionally, cook until shallots are tender but not browned, about 3 minutes
  2. Add mixture to slow cooker crock. Stir in squash, apple, broth, thyme, salt, black pepper, and dried red pepper.
  3. Cover and cook on HIGH 4 hours or LOW 6 to 7 hours, or until the squash is soft when pierced with a fork.
  4. Let cool slightly, then remove thyme sprigs and discard. Puree soup with a hand blender.
  5. Garnish with sunflower seeds, bacon, crème fraiche, and a few pieces of chives, if desired.

Serves: 6-8

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