Oxmoor House
Yield
8 servings (serving size: 1 1/2 cups soup)

This soup is simple, savory and extremely soothing on a cold winter night. To serve twelve to sixteen, make two batches of soup instead of doubling the recipe.

How to Make It

Step 1

Combine first 8 ingredients in a 5-quart electric slow cooker. Cover and cook on LOW for 6 hours.

Step 2

Place one-fourth of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Stir in whipping cream, paprika, and cumin. Ladle soup into bowls; top each serving with sour cream and chives, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Slow Cooker Tonight

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