This soup is simple, savory and extremely soothing on a cold winter night. To serve twelve to sixteen, make two batches of soup instead of doubling the recipe.

Southern Living
This Story Originally Appeared On myrecipes.com

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Credit: Oxmoor House

Recipe Summary

Yield:
8 servings (serving size: 1 1/2 cups soup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients in a 5-quart electric slow cooker. Cover and cook on LOW for 6 hours.

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  • Place one-fourth of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Stir in whipping cream, paprika, and cumin. Ladle soup into bowls; top each serving with sour cream and chives, if desired.

Nutrition Facts

132 calories; fat 1.5g; protein 3.7g; carbohydrates 29.7g; cholesterol 4mg; sodium 228mg. Full Nutrition
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