Slow-Cooker Butternut Squash Soup
Recipe by Sarah DiGregorio | Total time: 6 hours 20 minutes In this silky, gently-spiced autumnal soup, butternut squash braises in the slow cooker, which allows little-to-no evaporation—an advantage because the soup makes its own broth as it cooks, with the addition of just a little water. After the cooking time has elapsed, the vegetables hold well on the warm setting until you’re ready to eat. At that point, all that’s left to do is spike the tender braised squash and apples with creamy yogurt (bring it to room temp first for best texture) and mango chutney and purée. If you don’t have mango chutney, you can approximate its sweet-tart profile by using lemon juice and a bit of brown sugar instead. Top bowls with pepitas for crunch and more flavor. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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