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

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Recipe Summary test

prep:
20 mins
cook:
8 hrs 10 mins
total:
8 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

206 calories; protein 6.7g; carbohydrates 24.5g; fat 10.8g; cholesterol 12.4mg; sodium 223.1mg. Full Nutrition
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