Easy Slow Cooker Butternut Squash Soup

I got this recipe from my fiance's mom -- it's easy and tastes fantastic. It's even better the next day.

• Preparation Time: 20 mins
• Cooking Time: 8 hr
• Total Time: 8 hr 20 mins
• Calories: 206 Calories

Ingredients

• ½ cup finely chopped walnuts
• ½ teaspoon ground black pepper
• salt to taste
• 1 tablespoon olive oil
• 2 onions, chopped
• 1 cup shredded Swiss cheese
• 2 teaspoons dried rosemary
• 5 cups vegetable stock
• 2 Granny Smith apples - peeled, cored, and chopped
• 1 butternut squash - peeled, seeded, and cut into cubes

Recipe Instructions

Step 1

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 2

Heat oil in a large skillet over medium heat. Cook and stir onions in hot oil until softened, 5 to 10 minutes. Stir in rosemary and black pepper; transfer mixture to a slow cooker. Pour vegetable stock, butternut squash, and apples into slow cooker.

Step 3

Cook on Low for 8 hours (or cook on High for 4 hours).

Step 4

Puree soup using an immersion blender until smooth. Alternately, puree soup in batches in a food processor until smooth. Season with salt. Ladle soup into oven-safe bowls and sprinkle Swiss cheese and walnuts over the top.

Step 5

Cook soup under the preheated broiler until cheese is hot and bubbling, 1 to 2 minutes.