Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Servings: 6
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
10oz cheese tortellini
1 1/2 cups shredded fontina cheese (6 oz)
1/2 cup shredded sharp Cheddar cheese (2 oz)
4oz 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.
Notes
- This soup can also be made on the stove. Simmer 30 to 40 minutes or until squash is tender. Continue as directed.
- Any pasta can be using place of the tortellini; adjust cooking time as needed.
- I love serving this with fried sage on top. In 1-quart saucepan, melt 1 tablespoon butter. Add fresh sage leaves. Cook on medium-low 1 minute; turn sage and cook 1 minute longer or until sage has darkened in color, but is not burnt. Remove from heat; sprinkle with salt.