Slow Cooker Winter Squash Soup

You might be surprised to find brown sugar, ginger and a cinnamon stick in a soup, but just try it and you'll see how these ingredients bring out the mellow flavors of the squash and onions to make this delightful sweet and savory soup.

Slow Cooker Winter Squash Soup
20 mins
7 hrs 30 mins
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  • 5 1/4 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
  • 1/4 cup packed brown sugar
  • 2 tablespoons minced fresh ginger root
  • 1 cinnamon stick
  • 1 butternut squash (about 1 3/4 pounds), peeled, seeded and cut into 1-inch pieces (about 4 cups)
  • 1 large acorn squash, peeled, seeded and cut into 1-inch pieces (about 3 1/2 cups)
  • 1 large sweet onion, coarsely chopped (about 1 cup)
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Stir the broth, brown sugar, ginger root, cinnamon stick, squash and onion in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours* or until the squash is tender.
Remove the cinnamon stick. Place 1/3 of the squash mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a 4-quart saucepan. Repeat the blending process twice more with the remaining squash mixture. Cook over medium heat until the mixture is hot.
Creamy Winter Squash Soup: Stir in 1/2 cup of half-and-half before reheating the soup in step 3.
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