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The challenge of providing this level of care is that our hospital beds are often full. ERs in all of our hospitals are packed. And our clinical teams are exhausted. Early in the pandemic, our community stepped up in amazing ways to help us. We ask that you again join us in fighting this pandemic together.

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  • Please get your COVID vaccines and booster shots. They are proven safe and effective in reducing COVID illness, keeping people out of the hospital, and preventing death.
  • If your situation is not an emergency, please use other care options, including:
  • If this is a medical emergency, call 9-1-1, or visit the ER.

Together, we can do this. Thank you for your support.

Ken Holmen, MD
President and CEO

Slow Cooker Squash Soup

Published in Recipes, Soups & Stews Author: CentraCare

Recipe modified from Pillsbury

Ingredients

  • 1 large butternut squash (about 4#), peeled, seeded, and cut into 1” pieces (about 10 cups)
  • 1 large apple, peeled, cut into 1” pieces (about 1 ¾ cups)
  • 1 large onion, cut into 1” pieces (about 2 cups)
  • 1/8 tsp. white pepper
  • 3½ cups no salt added chicken broth
  • ½ cup skim milk
  • 1 Tbsp. brown sugar

Directions

Spray 4-5 quart slow cooker with cooking spray. In cooker, toss squash, apple, onion, and pepper. Pour broth over mixture

Cover; cook on low heat setting 8-10 hours

Remove soup from crock pot and blend. Add milk and brown sugar. Return to crock pot.

Increase heat setting to high; Cover; cook 10-15 minutes longer until hot.

Yield: 8 cups

Serving: 1 cup

Nutritional Information Per Serving
  • Calories: 90
  • Fat: 0 g.
  • Sat. Fat: 0 g.
  • Trans Fat: 0 g.
  • Sodium: 66 mg
  • Carbs: 20 g.
  • Fiber: 3 g.
  • Protein: 3.5 g.