Slow Cooker Squash Soup

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.