Ingredients
8
cups cubed peeled seeded butternut squash (about 3 lb)
1
large apple, peeled, chopped
1
large onion, cut into 1-inch pieces
1
teaspoon ground cinnamon
1/2
teaspoon ground nutmeg
1/2
teaspoon salt
1/8
teaspoon pepper
1
carton (32 oz) Progresso™ chicken broth (4 cups)
1/2
cup half-and-half or milk
1/2
cup real maple syrup
3/4
cup plain yogurt or sour cream
2
tablespoons chopped fresh chives
Preparation
Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix squash, apple, onion, cinnamon, nutmeg, salt and pepper. Pour broth over vegetable mixture.
Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).
Pour about 3 cups of the soup mixture into blender. Cover; blend until smooth. Pour into 8-cup measuring cup or heat-proof pitcher. Blend remaining soup mixture in 2 more batches; pour into measuring cup. Pour pureed soup back into slow cooker. Stir in half-and-half and syrup.
If needed, increase heat setting to High; cover and cook about 15 minutes longer or unto hot. Top each serving with yogurt; sprinkle with chives.
