Slow Cooker Creamy Butternut Squash Apple Soup
The sweetness of the Granny Smith apple shines through the creaminess of the blended butternut squash, a combination that is sure to whet appetites. Don't be afraid to keep blending the soup-more air yields tastier, frothier soup. Garnish with additional fresh rosemary sprigs, if desired. To make this a vegan butternut squash soup, omit the heavy cream and use your favorite plant-based milk or yogurt instead.
Ingredients
- 8 cups chopped peeled butternut squash (about 2 pounds)
- 3 cups water
- 2 cups chopped vidalia or other sweet onions (from 1 onion)
- 2 cups chopped peeled parsnips (from 2 parsnips)
- 2 cups unsalted vegetable stock
- 1 ½ cups chopped peeled granny smith apple (from 1 apple)
- 1 fresh rosemary sprig
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- ¼ cup heavy cream