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Ingredients
-
2
lb butternut squash, peeled and cubed (about 6 cups)
-
1
large apple, peeled, chopped
-
1/2
cup chopped onion
-
1
teaspoon salt
-
1/8
teaspoon ground red pepper (cayenne)
-
1 1/4
cups Progresso™ chicken broth (from 32-oz carton)
-
1/2
cup heavy whipping cream
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Make With
Progresso Broth
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150
Calories
8g
Total Fat
2g
Protein
19g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size:
1 Cup
- Calories
- 150
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Saturated Fat
- 4 1/2g
- 23%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 9%
- Sodium
- 580mg
- 24%
- Potassium
- 410mg
- 12%
- Total Carbohydrate
- 19g
- 6%
- Dietary Fiber
- 4g
- 18%
- Sugars
- 7g
- Protein
- 2g
- Vitamin A
- 280%
- 280%
- Vitamin C
- 15%
- 15%
- Calcium
- 6%
- 6%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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Tips from the
Pillsbury Kitchens
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var configuration = {"title":"Slow-Cooker Butternut Squash Soup","introduction":"Add fresh apple for a twist on a classic restaurant favorite you can make your own kitchen with the help of the slow cooker. For extra ease, buy peeled and pre-cut squash—or DIY if you have time!","servingSize":"1 Cup","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/kImOJWXogEOJKT6nNWciAA_webp_base.webp?v=b127709d\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://mojo.generalmills.com/api/public/content/kImOJWXogEOJKT6nNWciAA_webp_base.webp?v=b127709d\u0026t=191ddcab8d1c415fa10fa00a14351227"},"large":{"media":"(min-width: 767px)","src":"https://mojo.generalmills.com/api/public/content/kImOJWXogEOJKT6nNWciAA_webp_base.webp?v=b127709d\u0026t=191ddcab8d1c415fa10fa00a14351227"},"alt":"Slow-Cooker Butternut Squash Soup"},"contributor":{"label":"By","name":"Pillsbury Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"Jan 26, 2023"}},"ingredientGroups":[{"ingredients":[{"quantity":"2","description":"lb butternut squash, peeled and cubed (about 6 cups)"},{"quantity":"1","description":"large apple, peeled, chopped"},{"quantity":"1/2","description":"cup chopped onion"},{"quantity":"1","description":"teaspoon salt"},{"quantity":"1/8","description":"teaspoon ground red pepper (cayenne)"},{"quantity":"1 1/4","description":"cups Progresso™ chicken broth (from 32-oz carton)"},{"quantity":"1/2","description":"cup heavy whipping cream"}]}],"steps":[{"description":"Spray 4- to 5-quart slow cooker with cooking spray. 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Stir in whipping cream.","stepShotImageUrl":"//mojo.generalmills.com/api/public/content/Jk3k-fYhDU-4qDUlUa-lCQ_webp_base.webp?v=19c97082\u0026t=51a43a57af4046789e5a7f20567b1195"},{"description":"Cover; cook on High heat setting about 5 minutes or until heated through."}],"tips":[{"title":"","description":"For a flavor twist, stir in 1/2 teaspoon ground cinnamon, chopped fresh thyme or curry powder.","category":"Variation"},{"title":"","description":"Purchase peeled, precut butternut squash in the produce aisle of your favorite grocery store.","category":"Time Saving"},{"title":"","description":"Sprinkle a little cayenne pepper over top of the soup as a garnish, if desired.","category":"Presentation/Garnish"},{"title":"","description":"When blending hot liquids, it is very important that you not seal the blender, or you could risk it exploding. Remove the center portion of the blender lid, and loosely cover with a kitchen towel instead.","category":"Techniques"},{"title":"","description":"Not sure how to peel and cut a butternut squash before making butternut squash soup? The task can be a little daunting if you’ve never done it before. But it doesn’t have to be! Just make sure you have a large, sharp kitchen knife and a sharp vegetable peeler. Small, dull knives will make this task much more difficult and also quite dangerous!\r\n\r\nFirst, cut off the ends of the squash; this way, it will be easier to stabilize when you’re peeling. Peel the whole squash (though the skin is technically edible, you won’t want it in your soup), cut it in half and scoop out the seeds with a spoon. Next, cut the squash into rings, and then into individual cubes. Don’t get too hung up on cube size—as long as they are all relatively uniform and roughly 1-inch cubes, they are ready for cooking. \r\n\r\nDon’t feel like doing all of this work? 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