Slow Cooker Butternut Squash Soup
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
6 hrs
-
Total Time
6 hrs 20 mins
-
Calories
77 kcal
-
Cuisine
American
Slow Cooker Butternut Squash Soup
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Delicious slow cooker butternut squash soup, easy to assemble and full of flavor.
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Ingredients
- 1 large butternut squash (peeled and sliced into cubes (about 5 cups+))
- 1 large carrot (peeled and chopped)
- 1 small white onion (roughly chopped)
- 3 cloves garlic (roughly chopped)
- 5 prigs fresh thyme
- 4 fresh sage leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- pinch cayenne
- 2 1/2 cups vegetable broth
- 2 cubes vegetable bouillon or chicken bouillon (or 2 teaspoons)
- Garnish: cream or coconut milk for swirl on top
Instructions
- Prepping the butternut squash: Using a vegetable peeler, peel the entire butternut squash. After you're done peeling, cut the stems off each end. I use a dish towel to secure the squash because it can be slippery and safety first! I made my next cut at the "curvy" part of the squash so you're left with the long end and circular end. Cut those pieces straight down the middle and using a spoon, scrape the seeds out. Once you have removed the seeds, cut the squash into large cubes.
- In a crockpot/slow cooker add all the ingredients: Squash, carrot, onion, garlic, salt, pepper, cayenne, bouillon, and vegetable broth. Use a large spoon and stir to mix ingredients. Top with fresh sage and thyme, set on low for 6 hours.
- After 6 hours, remove thyme sprigs. Use an immersion blender to blend until smooth. If you do not have an immersion blender, you can carefully ladle into a heat safe blender to purée. After blending, taste and adjust seasoning if necessary.
- Serve with optional cream swirl on top and enjoy!
Equipments used:
Notes
- Make sure you have a very sharp chef's knife, and you can use a towel to secure it when cutting.
- If you do not have an immersion blender, you can carefully ladle it into a heat-safe blender to purée. Just be careful and let the steam escape before you blend it all. I also suggest only filling the blender halfway before turning it on.
- A food processor will also work to puree the soup. In fact, a food processor can blend the entire pot of soup in mere minutes! And it's often more powerful than a blender.
- Mason jars make the best reusable container to use for soup. They seal tightly and won't spill.
Nutrition Information
Show Details
Calories
77kcal
(4%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
0.3g
(0%)
Saturated Fat
0.04g
(0%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
0.01g
Sodium
458mg
(19%)
Potassium
509mg
(15%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
15333IU
(307%)
Vitamin C
30mg
(33%)
Calcium
74mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Calories | 77kcal | 4% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 458mg | 19% |
| Potassium | 509mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 15333IU | 307% |
| Vitamin C | 30mg | 33% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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