Description
About eight small bowls of blended squash, apple and carrot soup.
Ingredients
Scale
- 2 1/2 pounds Peeled, seeded butternut squash, cubed
- 1 medium Yellow onion, chopped
- 2 medium Carrots, chopped
- 1 medium Tart apple, peeled, cored and chopped
- 3 cups Low-sodium vegetable broth
- 1 tablespoon Olive oil
- 1/2 teaspoon Dried rubbed sage
- 3/4 teaspoon Fine salt
- 1/4 teaspoon Ground black pepper
- 1 tablespoon Lemon juice
Instructions
- Place 2 1/2 lb prepared squash cubes, one chopped onion, two chopped carrots and one chopped tart apple into a 5- to 6-quart slow cooker. Add 3 cups low-sodium vegetable broth, 1 tbsp olive oil, 1/2 tsp sage, 3/4 tsp salt and 1/4 tsp black pepper; stir and cover.
- Cook on LOW for approximately 6 hours until squash and carrots crush easily against the side. Do not use frozen unthawed ingredients or leave the filled cooker off for a long staging period. Appliance heat and cube size determine the actual time.
- Turn off the cooker. Puree carefully with an immersion blender, keeping the head submerged to avoid hot splashes, until smooth. Stir in 1 tbsp lemon juice. If too thick, add a measured little more broth and record the new ingredient and yield in the final recipe.
- Ladle into eight small bowls of about 1 cup each, measuring actual total volume in a kitchen trial. Cool any leftovers promptly in shallow containers and refrigerate according to current safe-handling guidance.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 10 minutes, included in the total.
Untested estimate: six hours on LOW plus ten minutes to puree; appliance and squash size alter timing.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 10 minutes
- Cook Time: 360 minutes
- Category: Soups
Nutrition
- Serving Size: Approximately 1 cup, provisional until volume is measured