Slow-Cooker Classic Butternut Squash Soup
Our aim: A simple squash soup that tastes deeply of (wait for it) squash.
Why This Recipe Works
We wanted to make things easy and make this classic soup in the slow cooker. We started by microwaving one onion and one Golden Delicious apple in a bowl with butter and salt. After transferring that mixture to the slow cooker, we added 3 1/2 pounds of freshly peeled butternut squash, which we cut into 1-inch pieces, and 6 cups of chicken broth. After the soup had cooked for 6 to 8 hours on low, (or 4 to 6 hours on high), we used a blender to puree it to a silky-smooth texture. Sour cream, toasted salted pepitas, and minced fresh chives were the favorites for garnishes, but you can change things up with crumbled blue or goat cheese, chopped crispy bacon, croutons, or minced herbs.