Slow-Cooker Butternut Squash Soup

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Nicole 0

"I got this recipe from my fiance's mom -- it's easy and tastes fantastic. It's even better the next day."
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0 8 servings
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Original recipe yields 8 servings



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  1. 1. In frying pan, heat oil over medium heat. Add onions and cook, stirring until softened. Add rosemary and pepper. Transfer to large slow cooker stoneware. Add vegetable stock.
  2. 2. Stir in squash and apples. Cover and cook on LOW for 8 hours or HIGH for 4 hours.
  3. 3. Preheat broiler. Puree soup in food processor or use an immersion blender. Ladle into oven-safe bowls and top with cheese and walnuts. Broil until cheese is hot and bubbling