Slow-Cooker Cheesy Butternut Squash and Tortellini Soup by Betty Crocker

Ingredients

1

small sweet onion, finely diced

2

cloves garlic, grated or finely chopped

1

Honeycrisp or Granny Smith apple, finely diced

3

cups cubed butternut squash

2

carrots, chopped

2

cups Progresso™ chicken broth (from 32-oz carton)

3/4

cup whole milk or heavy cream

1

can (12 oz) beer (I used pumpkin beer)

1/2

teaspoon crushed red pepper flakes

1/2

teaspoon dried rosemary leaves

1/2

teaspoon each salt and pepper

10

oz cheese tortellini

1 1/2

cups shredded fontina cheese (6 oz)

1/2

cup shredded sharp Cheddar cheese (2 oz)

4

oz crumbled blue cheese, if desired

Directions

• 1Spray or grease 4-quart or larger slow cooker. Add onion, garlic, apple, squash, carrots, chicken broth, milk, beer, crushed red pepper flakes, rosemary, salt and pepper.
• 2Cover; cook on Low heat setting 4 to 6 hours or High heat setting 2 to 4 hours. Squash should be tender.
• 3Transfer soup to blender; puree until smooth. Return to slow cooker.
• 4Add tortellini and cheeses; stir to combine. Cover; cook on High heat setting about 10 minutes or until tortellini is soft.
• 5Ladle into bowls; garnish with extra cheese, if desired. Serve with crusty bread.