Butternut Apple Soup with Swiss Cheese

Recipe by: Judith Finlayson | from Canadian Diabetes Slow Cooker Recipes

Cookstr

Course: Hot Appetizer, Main Course

Total Time: Half Day

Skill Level: Easy

Cost: Inexpensive

Photo by: Colin Erricson

Topped with melted cheese, this creamy and delicious soup is an ideal antidote to a blustery day.

Yield: Makes 8 servings

INGREDIENTS

1 tbsp (15 ml) olive oil
2 onions, chopped
4 cloves garlic, minced
2 tsp (10 ml) dried rosemary leaves, crumbled, or 1 tbsp (15 ml) chopped fresh rosemary leaves
½ tsp (2 ml) cracked black peppercorns
5 cups (1.25 l) lower-salt vegetable or chicken broth
1 butternut squash (about 2½ lbs/1.25 kg), peeled, seeded and cut into 1-inch (2.5 cm) cubes
2 tart apples, such as Granny Smith, cored, peeled and coarsely chopped
1 cup (250 ml) shredded light Swiss cheese
½ cup (125 ml) finely chopped walnuts, optional

Directions

1. In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, rosemary and peppercorns and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Add broth.

2. Stir in squash and apples. Cover and cook on Low for 8 hours or on High for 4 hours, until squash is tender.

3. Preheat broiler. Working in batches, puree soup in a food processor or blender. (You can also do this in the stoneware using an immersion blender.) Ladle soup into ovenproof bowls. Sprinkle with cheese and broil until cheese melts, about 2 minutes. (You can also do this in a microwave oven, in batches, on High, about 1 minute per batch.) Sprinkle with walnuts, if using.

Make Ahead

This soup can be partially prepared the night before it is cooked. Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, continue with the recipe.