I invited a few friends over for lunch this week, one soup served was a WW recipe made in a slow cooker. You asked for this simple soup. Here it is. 4 apples, peeled, cored, cut in chunks; 3 pounds butternut squash, peeled, cut in chunks; 1/2 cup chopped onion; 1/2 cup OJ; 3 to 4 cups chicken broth; 1 t ginger; 1/2 t salt and 1/2 t black pepper. In my slow cooker on low heat I cooked the soup for six hours. Then puree the soup in the blender, then return to the cooker. You can add 1/2 cup half and half, if desired. I didn’t. It is light and naturally sweet, but tasty, I think. Thanks for coming over. Your friend Rachel (not).
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