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Slow-Cooker Creamy Butternut Squash-Apple Soup
Ingredients
  • 8 cups chopped peeled butternut squash (about 2 pounds)
  • 3 cups water
  • 2 cups chopped Vidalia or other sweet onions (from 1 onion)
  • 2 cups chopped peeled parsnips (from 2 parsnips)
  • 2 cups unsalted vegetable stock
  • 1 ½ cups chopped peeled Granny Smith apple (from 1 apple)
  • 1 fresh rosemary sprig
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • ¼ cup heavy cream
Steps
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