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Course: hot appetizer, main course
Total time: half-day
Skill level: Easy
Cost: Inexpensive
Yield: Makes 8 servings
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Notes

Topped with melted cheese, this creamy and delicious soup is an ideal antidote to a blustery day.

Ingredients

  • 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

Directions

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.

Make Ahead

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.

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Nutritional Information

Nutrients per serving

137kcal (7%)
210mg (21%)
29mg (48%)
603mcg RAE (20%)
633mg
50mg
8g
9g
4g
24g
5mg (2%)
388mg (16%)
1g (4%)
3g (4%)
1mg (8%)