Slow Cooker Carrot Butternut Soup
User Reviews
5
Slow Cooker Carrot Butternut Soup
Description
Slow Cooker Carrot Butternut Soup combines peeled and cubed butternut squash, chopped carrots, and onion with vegetable broth and seasonings including salt and paprika. Vegetables may be roasted beforehand for additional depth of flavor or added directly to the slow cooker to simmer until very tender over several hours.
The slow cooking method softens the vegetables allowing them to blend into a rich and creamy soup texture. The paprika adds a subtle warmth without overpowering the inherent sweetness of the carrots and squash. An immersion blender is used to puree the soup smoothly within the slow cooker.
This soup can be garnished with a variety of toppings such as grated cheese like gouda or cheddar, crispy bacon or vegan bacon bits, roasted pepitas, sesame seeds, a hint of cinnamon, or fresh chives to add contrasting textures and flavors. Its mild base makes it versatile for further flavor enhancements or spice additions if desired.
The recipe yields approximately four cups, enough for several servings, making it suitable for meal prep or a family-friendly dish. The simple ingredient list and slow cooker preparation offer a convenient way to create a wholesome, comforting soup.
Ingredients
- 1 lb butternut squash (peeled and cubed)
- 6-8 carrot peeled and chopped, large
- ¼ cup chopped yellow onion
- 3 cups vegetable broth
- ⅛ tsp paprika or to taste
- ⅛ tsp salt
TASTY TOPPING OPTIONS - choose your favorites!
- gouda cheese skip for vegan/dairy-free, or cheddar cheese, grated
- Bacon or vegan bacon bits, chopped
- Pepitas roasted
- sesame seeds
- ground cinnamon a dash
- chive fresh
Instructions
- For maximum flavor, lightly drizzle veggies with your favorite healthy oil and roast for 30-40 minutes. This can be done in advance as part of the previous night's dinner (roasted veggies make an awesomely easy side dish!) and you can squirrel away enough leftovers for this soup. If you're jonesin' for a bowl and don't want to roast the veggies you absolutely can skip it and amp up the flavor with your choice of seasoning and mix-ins.
- Set your slow cooker (any size will work!) to either LOW or HIGH setting and add squash, carrots, onion, veggie broth, salt, and paprika.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
- Once the veggies are fabulously tender, turn off the crock-pot and give it a good stri.
- Blend using an immersion blender (my most favorite space-saving appliance ever!) and you're good to go!
- Alternatively soup can be poured into a blender or food processor and blended in batches. Be sure to leave some space at the top because liquid expands when it's hot.
- Ladle soup into bowls and add all your favorite toppings!
Notes
- You can roast the squash and carrots before slow cooking to deepen flavor, or cook them directly in the slow cooker for convenience.
- Soup flavor can be customized by adding spice blends, coconut milk, or sriracha according to preference.
- The recipe yields about 4 cups, suitable for multiple servings or leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 107 kcal
% Daily Value*
| Calories | 107kcal | 5% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Sodium | 692mg | 29% |
| Potassium | 706mg | 15% |
| Fiber | 5g | 20% |
| Vitamin A | 27625IU | 553% |
| Vitamin C | 29.9mg | 33% |
| Calcium | 160mg | 16% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
