Butternut Squash Bisque
Servings 8 Servings
Ingredients
- 3 medium carrots coarsely chopped
- 1 large Granny Smith apple coarsely chopped
- 1 medium yellow onion coarsely chopped
- 2 11-oz containers pre-diced butternut squash (about 5 cups)
- 1 32-oz carton Swanson Vegetable Broth
- 1 cup Prego Homestyle Alfredo Sauce
- 3 tablespoons maple syrup
- 1 1/2 teaspoons Kosher Salt
- 1 teaspoon pumpkin pie spice or ground cinnamon
- 1/2 cup roasted pumpkin seeds
- 1/2 cup garlic/herb spreadable cheese
Instructions
- Peel carrots, apple and onion; cut all into 1/2-inch cubes and place in slow cooker. Stir in butternut squash and vegetable broth; cook on HIGH for 3 hours (or low for 5 hours) or until vegetables are soft.
- Puree the vegetable mixture using a stick blender (or cool slightly and puree in batches in electric blender and return to slow cooker)
- Stir in Alfredo sauce, syrup, salt, and pumpkin pie spice. Ladle soup into serving bowls; top with 1 tablespoon each pumpkin seeds and cheese. Serve
