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Butternut Squash Bisque

Cook Time 5 hours
Active Time 10 minutes
Total Time 5 hours 10 minutes
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