Butternut Squash Soup
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1 package (20 ounces) fresh peeled cubed butternut squash (about 4 cups),
1 large onion, chopped,
1 large Granny Smith apple, peeled, cored, and chopped,
¼ teaspoon pumpkin pie spice or ground cinnamon,
1 teaspoon salt,
1/4 teaspoon ground black pepper,
3 cups chicken broth,
2 bay leaves,
1/4 cup half and half
- Place butter, squash, onion, and apple into pot. Set it to STOVETOP HIGH. Cook uncovered for 10 minutes or until squash is lightly browned, stirring occasionally. Stir in pumpkin pie spice, salt, and black pepper.
- Add broth and bay leaves. Set to SLOW COOK HIGH for 1 to 2 hours. Cover and cook until squash is tender.
- Remove and discard bay leaves. Carefully pour hot soup mixture into a blender to puree, do so in batches until soup is smooth. Stir in half and half.