Slow Cooker Winter Squash Soup
You might be surprised to find brown sugar, ginger and a cinnamon stick in a soup, but just try it and you'll see how these ingredients bring out the mellow flavors of the squash and onions to make this delightful sweet and savory soup.
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Cooking Directions
- Stir the broth, brown sugar, ginger root, cinnamon stick, squash and onion in a 6-quart slow cooker.
- Cover and cook on LOW for 7 to 8 hours or until the squash is tender.
- Remove and discard the cinnamon stick. Using an immersion blender, blend until the mixture is smooth. Season to taste.
Ingredients
- 5.25 cups Swanson® Chicken Broth
- 1 tablespoon packed brown sugar
- 2 teaspoons minced peeled fresh ginger root
- 1 cinnamon stick
- 1.75 pounds butternut squash, peeled, seeded and cut into 1-inch pieces (about 4 cups)
- 1 large acorn squash, peeled, seeded and cut into 1-inch pieces (about 3 1/2 cups)
- 1 large sweet onion, coarsely chopped (about 1 cup)