Ingredients
1
small sweet onion, finely diced
2
cloves garlic, grated or finely chopped
1
Honeycrisp or Granny Smith apple, finely diced
3
cups cubed butternut squash
2
carrots, chopped
2
cups Progresso™ chicken broth (from 32-oz carton)
3/4
cup whole milk or heavy cream
1
can (12 oz) beer (I used pumpkin beer)
1/2
teaspoon crushed red pepper flakes
1/2
teaspoon dried rosemary leaves
1/2
teaspoon each salt and pepper
10
oz cheese tortellini
1 1/2
cups shredded fontina cheese (6 oz)
1/2
cup shredded sharp Cheddar cheese (2 oz)
4
oz crumbled blue cheese, if desired
Preparation
Spray or grease 4-quart or larger slow cooker. Add onion, garlic, apple, squash, carrots, chicken broth, milk, beer, crushed red pepper flakes, rosemary, salt and pepper.
Cover; cook on Low heat setting 4 to 6 hours or High heat setting 2 to 4 hours. Squash should be tender.
Transfer soup to blender; puree until smooth. Return to slow cooker.
Add tortellini and cheeses; stir to combine. Cover; cook on High heat setting about 10 minutes or until tortellini is soft.
Ladle into bowls; garnish with extra cheese, if desired. Serve with crusty bread.
