Name: Slow-Cooker Classic Butternut Squash Soup
Total time: 6 h
Ingredients: 1 onion , chopped; 1 Golden Delicious apple peeled, cored, and chopped; 4 tablespoons unsalted butter , cut into 4 pieces; Salt and pepper; 3 1/2 pounds butternut squash , peeled, seeded, and cut into 1-inch pieces (9 cups); 6 cups chicken broth; Sour cream; Roasted, salted pepitas; minced fresh chives

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.

Before You Begin

We prefer the flavor of whole squash for this recipe, but prepeeled and cut squash, available at some grocery stores, will also work. Our winning chicken broth is Swanson Chicken Stock.

Instructions

Combine onion, apple, butter, and 1 teaspoon salt in bowl and microwave, covered, until onion has softened, about 5 minutes. Transfer mixture to slow cooker and stir in squash and broth. Cover and cook until squash is tender, 6 to 8 hours on low or 4 to 6 hours on high.

FOR A BLENDER: Working in batches, process soup in blender until smooth, 1 to 2 minutes. Transfer soup to Dutch oven. Rewarm over medium-low heat, about 2 minutes. Season with salt and pepper to taste.FOR AN IMMERSION BLENDER: Submerge blender in slow cooker and process soup until smooth, about 3 minutes. Season with salt and pepper to taste.

Serve soup, garnished with sour cream, pepitas, and chives.