Crock-Pot® Slow Cooker Butternut Squash Soup
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Crock-Pot® Slow Cooker Butternut Squash Soup
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This healthy and comforting Crock-Pot® Slow Cooker Butternut Squash Soup recipe is made with smoky chipotle peppers and a hint of warm cinnamon.
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Ingredients
- 6 cups butternut squash seeded and diced, diced, peeled, roughly one medium
- 4 cups chicken broth low sodium
- 2 carrot peeled and diced, medium
- 1 onion halved and quartered, medium
- 2 chipotle peppers in adobo sauce (optional, remove seeds to keep mild)
- 1 teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon cayenne pepper or pepper
Instructions
- Place all ingredients inside a Crock-Pot® slow cooker and heat on High for 4 hours of Low for 8 hours.
- To puree, use a handheld immersion blender or place in a high speed blender and pulse until creamy.
- Check for seasoning and adjust accordingly. If you want a thinner consistency, add more chicken broth.
- Drizzle with plain yogurt to serve.
Equipments used:
Nutrition Information
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Calories
142kcal
(7%)
Carbohydrates
33.1g
(11%)
Protein
4.8g
(10%)
Fat
0.6g
(1%)
Saturated Fat
0.1g
(1%)
Polyunsaturated Fat
0.5g
(3%)
Sodium
1246mg
(52%)
Fiber
6.6g
(26%)
Sugar
8.7g
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 142 kcal
% Daily Value*
| Calories | 142kcal | 7% |
| Carbohydrates | 33.1g | 11% |
| Protein | 4.8g | 10% |
| Fat | 0.6g | 1% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.5g | 3% |
| Sodium | 1246mg | 52% |
| Fiber | 6.6g | 26% |
| Sugar | 8.7g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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