Be the first to rate & review!
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I got this recipe from my fiance's mom -- it's easy and tastes fantastic. It's even better the next day.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a large skillet over medium heat. Cook and stir onions in hot oil until softened, 5 to 10 minutes. Stir in rosemary and black pepper; transfer mixture to a slow cooker. Pour vegetable stock, butternut squash, and apples into slow cooker.

    Advertisement
  • Cook on Low for 8 hours (or cook on High for 4 hours).

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Puree soup using an immersion blender until smooth. Alternately, puree soup in batches in a food processor until smooth. Season with salt. Ladle soup into oven-safe bowls and sprinkle Swiss cheese and walnuts over the top.

  • Cook soup under the preheated broiler until cheese is hot and bubbling, 1 to 2 minutes.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

206 calories; 10.8 g total fat; 12 mg cholesterol; 223 mg sodium. 24.5 g carbohydrates; 6.7 g protein; Full Nutrition