2 pounds butternut squash, peeled and cubed

1 large apple, peeled and cubed

1/2 cup chopped onion

1/2 tsp. salt

Black pepper to taste or you can use a spicier pepper like Cayenne

1 32 oz. carton Chicken Broth

1/2 cup whipping cream (leave whipping cream for last)


Spray crockpot with vegetable spray first.  Prepare all ingredients and put in crockpot except the whipping cream.

Cook on high setting for 4-5 hours.

Put half of mixture in crockpot into a blender.  Let it cool for 5-10 minutes, cover and blend until smooth.  Pour into a large bowl.  Put remaining mixture from crockpot into blender and blend until smooth.  Put the squash mixture from the  bowl and the blender back into the crockpot. Mix in the whipping cream.  Continue to cook on high for 10 minutes or until heated through.


  1. Jane Dawson says:

    Great picture. Thanks, Shelly!

    Sent from my iPhone


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