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Butternut Apple Soup with Swiss Cheese

By Judith Finlayson

Butternut Apple Soup with Swiss Cheese


Butternut Apple Soup with Swiss Cheese

Topped with melted cheese, this creamy and delicious soup makes a light main course, accompanied by a green salad. It can also be served as a starter to a more substantial meal.


Serves 6 to 8

Entertaining Worthy

Can Be Halved

Tips: To save time, you can use pre-cut squash (often available in the produce section) or frozen diced squash. You will need 2 lbs (1 kg) or 7 cups (1.75 L). If you are halving this recipe, be sure to use a small (approx. 2 quart) slow cooker.

Make Ahead: Complete Step 1. Cover and refrigerate for up to 2 days. When you’re ready to cook, complete the recipe.


  Medium to large (312 to 5 quart) slow cooker

  6 to 8 ovenproof bowls


1 tbsp                olive oil                                                                                15 mL

2                           onions, chopped                                                                        2

4                           cloves garlic, minced                                                              4

2 tsp                   dried rosemary, crumbled, or 1 tbsp (15 mL) 10 mL
                              chopped fresh

12 tsp               cracked black peppercorns                                      2 mL

5 cups               vegetable broth                                                              1.25 L

2                           tart apples (such as Granny Smith), peeled             2
                              and coarsely chopped

1                           butternut squash (about 212 lbs/1.25 kg),            1
                              peeled and cubed (1 inch/2.5 cm) (see Tip)

                              Salt, optional

1 cup                  shredded Swiss cheese                                          250 mL

12 cup              finely chopped walnuts, optional                    125 mL


1.  In a skillet, heat oil over medium heat. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, rosemary and peppercorns and cook, stirring, for 1 minute. Transfer to slow cooker stoneware. Stir in broth.

2.  Add apples and squash and stir well. Cover and cook on Low for 6 hours or on High for 3 hours, until squash is tender. Preheat broiler.

3.  Purée soup using an immersion blender. (You can also do this in batches in a food processor or stand blender.) Season to taste with salt, if using.

4.  Preheat broiler. Ladle into ovenproof bowls. Sprinkle with cheese and broil until cheese melts, about 2 minutes. (You can also do this in batches in a microwave oven on High, about 1 minute per batch.) Sprinkle with walnuts, if using. Serve immediately.


Find more delicious recipes like this in The Vegetarian Slow Cooker by Judith Finlayson