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Butternut Squash-Apple Soup
By Ann Packer
Serves: 10-12
Ingredients
3
packages frozen butternut squash (12 ounces each)
, thawed
2 cans
chicken broth
1
medium apple
, peeled and chopped
1/2 cup
heavy cream
1/4 teaspoon
ground ginger
1 tablespoon
brown sugar
2 tablespoons
packed light
sour cream
Instructions
Combine all ingredients except cream in a slow cooker; cook on LOW 6 hours, or cook on stove 30 min. Stir in cream just before serving. For thicker soup, use 3 cups chicken broth. Soup doesn't need much of the soup.
Note:
This is a simple soup recipe
Our Family Cookbook · Printed June 6, 2026