Slow-Cooker Cheesy Butternut Squash and Tortellini Soup
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 1/2 teaspoon crushed red pepper flakes
- 2 carrots, chopped
- 1/2 teaspoon dried rosemary leaves
- 3/4 cup whole milk or heavy cream
- 1/2 teaspoon each salt and pepper
- 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 cups progressoâ„¢ chicken broth (from 32-oz carton)
- 1 can (12 oz) beer (i used pumpkin beer)
- 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
- Carbohydrate 163.30981393216 g
- Cholesterol 204.11656632 mg
- Fat 54.06515695706 g
- Fiber 9.60020926080347 g
- Protein 65.6486879586 g
- Saturated Fat 31.537704186156 g
- Serving Size 1 1 recipe (742g)
- Sodium 2584.98698362 mg
- Sugar 153.709604671357 g
- Trans Fat 5.203801917462 g
- Calories 1390 calories
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. Cover; cook on Low heat setting 4 to 6 hours or High heat setting 2 to 4 hours. Squash should be tender. Transfer soup to blender; puree until smooth. Return to slow cooker. Add tortellini and cheeses; stir to combine. Cover; cook on High heat setting about 10 minutes or until tortellini is soft. Ladle into bowls; garnish with extra cheese, if desired. Serve with crusty bread. 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. Cover; cook on Low heat setting 4 to 6 hours or High heat setting 2 to 4 hours. Squash should be tender. Transfer soup to blender; puree until smooth. Return to slow cooker. Add tortellini and cheeses; stir to combine. Cover; cook on High heat setting about 10 minutes or until tortellini is soft. Ladle into bowls; garnish with extra cheese, if desired. Serve with crusty bread.
