Topped with melted cheese, this creamy and delicious soup is an ideal antidote to a blustery day.
- 1 tbsp (15 ml) olive oil
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 tsp (10 ml) dried rosemary leaves, crumbled, or 1 tbsp (15 ml) chopped fresh rosemary leaves
- ½ tsp (2 ml) cracked black peppercorns
- 5 cups (1.25 l) lower-salt vegetable or chicken broth
- 1 butternut squash (about 2½ lbs/1.25 kg), peeled, seeded and cut into 1-inch (2.5 cm) cubes
- 2 tart apples, such as Granny Smith, cored, peeled and coarsely chopped
- 1 cup (250 ml) shredded light Swiss cheese
- ½ cup (125 ml) finely chopped walnuts, optional
1. In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, rosemary and peppercorns and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Add broth.
2. Stir in squash and apples. Cover and cook on Low for 8 hours or on High for 4 hours, until squash is tender.
3. Preheat broiler. Working in batches, puree soup in a food processor or blender. (You can also do this in the stoneware using an immersion blender.) Ladle soup into ovenproof bowls. Sprinkle with cheese and broil until cheese melts, about 2 minutes. (You can also do this in a microwave oven, in batches, on High, about 1 minute per batch.) Sprinkle with walnuts, if using.
This soup can be partially prepared the night before it is cooked. Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, continue with the recipe.