Slow-Cooker Cheesy Butternut Squash and Tortellini Soup

Slow-Cooker Cheesy Butternut Squash and Tortellini Soup

 

Squash and apple are brilliant additions to this creamy, beer-spiked soup, made extra rich with three kinds of cheese.

  • Prep Time : 15 MIN
  • Total Time : 2 HR 15 MIN
  • Servings : 

Ingredients

1  small sweet onion, finely diced
2  cloves garlic, grated or finely chopped
1  Honeycrisp or Granny Smith apple, finely diced
3  cups cubed butternut squash
2  carrots, chopped
2  cups Progresso™ chicken broth (from 32-oz carton)
3/4  cup whole milk or heavy cream
1  can (12 oz) beer (I used pumpkin beer)
1/2  teaspoon crushed red pepper flakes
1/2  teaspoon dried rosemary leaves
1/2  teaspoon each salt and pepper
10  oz cheese tortellini
1  1/2  cups shredded fontina cheese (6 oz)
1/2  cup shredded sharp Cheddar cheese (2 oz)
4  oz crumbled blue cheese, if desired
 

Directions

  • 1 ) Spray or grease 4-quart or larger slow cooker. Add onion, garlic, apple, squash, carrots, chicken broth, milk, beer, crushed red pepper flakes, rosemary, salt and pepper.
  • 2 ) Cover; cook on Low heat setting 4 to 6 hours or High heat setting 2 to 4 hours. Squash should be tender.
  • 3)  Transfer soup to blender; puree until smooth. Return to slow cooker.
  • 4)  Add tortellini and cheeses; stir to combine. Cover; cook on High heat setting about 10 minutes or until tortellini is soft.
  • 5)  Ladle into bowls; garnish with extra cheese, if desired. Serve with crusty bread.

 

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