Ingredients
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8 cups chopped peeled butternut squash (about 2 pounds)
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3 cups water
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2 cups chopped Vidalia or other sweet onions (from 1 onion)
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2 cups chopped peeled parsnips (from 2 parsnips)
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2 cups unsalted vegetable stock
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1 ½ cups chopped peeled Granny Smith apple (from 1 apple)
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1 fresh rosemary sprig
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1 ½ teaspoons kosher salt
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½ teaspoon black pepper
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¼ cup heavy cream
Directions
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Stir together the butternut squash, water, onions, parsnips, stock, apple, rosemary sprig, salt and pepper in a 5-quart slow cooker. Cover and cook on LOW until the vegetables are tender, about 6 hours. Remove and discard the rosemary sprig.
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Transfer half of the squash mixture to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the blender lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with the remaining squash mixture. Stir in the heavy cream. Ladle the soup into bowls, and serve hot.
