Slow Cooker Vegetable & Butternut Squash Soup

• Produce

  • 1 Butternut squash (about 2 pounds, medium
  • 2 Carrot, peeled and chopped (about 1 cup, medium
  • 1/4 cup Chives
  • 2 Gala apple, peeled, cored and chopped (about 2 cups
  • 2 cloves Garlic
  • 1 Onion, chopped (about 1/2 cup, medium

• Canned Goods

  • 3 cups Swanson aseptic vegetable broth

• Dairy

  • 1/2 cup Half and half
  • 2 tbsp Sour cream or creme fraiche

• Other

  • 1 1/2 teaspoons chopped fresh sage leaves or 1/2 teaspoon rubbed sage

Found on campbells.com

Description

Directions

• Stir the apples, squash, carrots, onion, garlic, sage and broth in a 6-quart slow cooker. Cover and cook on HIGH for 3 to 4 hours or until the vegetables are tender.  Using an immersion blender, puree until the mixture is smooth.   Stir in the half-and-half.  Season to taste.  Serve topped with the sour cream and chives.