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Soups, Stews and Chowders
Butternut Squash Soup
2 cups onion, finely chopped
1 (3 lb) butternut squash, peeled and cubed
4 cups chicken broth
1 1/2 cups apple sauce
1 1/2 tsp. salt
1/4 tsp. ground white pepper
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. curry powder
1/4 tsp. ground coriander
1/4 tsp. cinnamon
In a large skillet, cook the onions until transparent, then place the
onions in the Crock-Pot
®
Slow Cooker. Add the squash, chicken
broth, applesauce, salt, pepper, nutmeg, cloves, curry powder,
coriander and cinnamon. Cover; cook on Low for 4 - 6 hours
(or until squash is tender).
If desired, in a food processor, process in small batches until
smooth. Return soup to the slow cooker. Cook on Low for an
additional 2 - 4 hours.
Recommended Unit Size: 3 - 6 Quarts
Soups, Stews and Chowders
Minestrone
1 onion, chopped
2 carrots, sliced
1 zucchini, diced
1 cup cabbage, shredded
2 cloves garlic, minced
2 15 oz. cans kidney beans, drained
2 14 1/2 oz. cans beef broth
1 28 oz. can crushed tomatoes
1 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. black pepper
2 cups cooked elbow macaroni
1/4 cup Parmesan cheese, grated
Combine all of the ingredients in the Crock-Pot
®
Slow Cooker
except the macaroni and Parmesan cheese. Cover; cook on Low
for 7-9 hours or on High for 4 - 5 hours. Stir in the macaroni
and Parmesan cheese.
Recommended Unit Size: 3 1/2 - 7 Quarts
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