Butternut Squash Cream Soup with Apples and Parsnips (Slow-Cooker)

The sweetness of the Granny Smith apple shines through the creaminess of the blended butternut squash, a combination that is sure to whet appetites. Don't be afraid to keep blending the soup-more air yields tastier, frothier soup. Garnish with additional fresh rosemary sprigs, if desired. To make this a vegan butternut squash soup, omit the heavy cream and use your favourite plant-based milk or yogurt instead.

8 cups butternut squash, peeled, chopped (~ 2 lbs)
3 cups water
2 cups Vidalia or other sweet onions, chopped (~ 1 onion)
2 cups parsnips, peeled, chopped (~ 2 parsnips)
2 cups vegetable stock
1½ cups Granny Smith apple, peeled, chopped (~ 1 apple)
1 sprig fresh rosemary
1½ tsp. sea salt
½ tsp. black pepper, freshly ground
¼ cup heavy cream

Stir together the butternut squash, water, onions, parsnips, stock, apple, rosemary sprig, salt and pepper in a 5 qt slow cooker. Cover and cook on LOW until the vegetables are tender, about 6 hours. Remove and discard the rosemary sprig.

Transfer half of the squash mixture to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the blender lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with the remaining squash mixture. Stir in the heavy cream. Ladle the soup into bowls, and serve hot.

Makes 9 cups. 

Cook's Notes:

 Multicooker Directions: In Step 1, stir together the butternut squash, water, onions, parsnips, stock, apple, rosemary sprig, salt and pepper in the inner pot of a 6-quart multicooker. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the vegetables are tender, about 7 hours. Turn off the cooker. Remove and discard the rosemary sprig. Complete Step 2.

Nutritional Information:
Per serving: Calories: 88 | Fat: 2g | Carbs: 18g | Protein: 2g