21 November, 2010

Butternut Squash Soup with Vanilla Bean | Slow-Cooker Quick Fixes

Butternut Squash Soup with
Vanilla Bean ingredients
Makes 6 servings
3 (11-oz) containers refrigerated cubed peeled butternut squash (6 cups), chopped
1 cup refrigerated prechoppd onion
1 Braeburn apple, peeled and coarsely chopped
1-1/2 cup apple cider
1 cup chicken broth
1 vanilla bean, split lengthwise
1 rosemary sprig
1/2 cup whipping cream
1/4 tsp salt

Fresh rosemary
Additional whipping cream


Active Prep: 8 minutes
Total Prep: 6 HRS 28 minutes
Stir together first 5 ingredients in 5-QT slow cooker.

Scrape vanilla bean seeds into slow cooker. Add vanilla bean pod and rosemary sprig; stir well. Cover and cook on Low for 6 hours, or until squash is very tender.

Uncover and cool 20 minutes. Discard vanilla bean and rosemary. Process mixture with immersion blender until smooth. Stir in whipping cream and salt.

Garnish, if desired, and serve.

This recipe is from Slow-Cooker Quick Fixes: Recipes for Everyday Cover 'n Cook Convenience (Oxmoor House, 2010).

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