Slow Cooker Squash Soup
Fresh butternut and acorn squash turn into velvety Slow Cooker Squash Soup perfection with just a few simple ingredients.
Servings 8
Ingredients
- 8 cups fresh squash I used one acorn and one butternut
- 1 sweet onion
- 1 1/2 cups chicken stock
- 1/2 cup apple cider
- 1 tbs light brown sugar
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp black pepper
- 1/4 tsp ground nutmeg
- 8 oz whipped cream cheese
- 6 slices cinnamon swirl bread
- 2 tbsp unsalted butter melted
- 1/4 tsp salt
Instructions
- Peel and seed the squash and cut into about 1-inch cubes.
- Combine the fresh squash cubes, onion, chicken stock, apple cider and seasonings in a 6-quart slow cooker. Cook on low for 8 hours.
- Remove lid and add the cream cheese. Blend the soup with an immersion blender until smooth.
- While the soup is cooking, cube the bread and toss with the melted butter and remaining 1/4 teaspoon of salt.
- Spread in an even layer on a sheet pan lined with a silicone baking mat or parchment paper.
- Broil on high until both sides of the bread cubes are nicely browned. Remove from the oven to cool.
- Serve the soup topped with the cinnamon bread croutons.