Sunday Slow Cooker: Butternut Squash Soup Three Ways
Sunday Slow Cooker: Butternut Squash Soup Three Ways is a soup that serves 6. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 143 calories, 3g of protein, and 1g of fat per serving. For $1.43 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. Winter will be even more special with this recipe. It is brought to you by Slender Kitchen. Head to the store and pick up butternut squash, cinnamon, carrots, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. 163 people found this recipe to be yummy and satisfying. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is super. If you like this recipe, you might also like recipes such as Slow Cooker Butternut Squash Soup, Slow-Cooker Butternut Squash Soup, and Slow Cooker Butternut Squash Soup.
Servings: 6
Ingredients:
2 tsp. ancho chile powder or 1-3 chipotles pepper in adobo sauce
2 apples, peeled and chopped
1 medium butternut squash, peeled, seeded, and chopped
Variation 3: Curried Butternut Squash Soup
3 carrots, peeled and chopped
4 cups vegetable or chicken broth
1/2 tsp. cinnamon
1/2 tsp. coriander
1/2 tsp. cumin
1 tbsp. fresh minced ginger
2-4 garlic cloves, minced
1/4 tsp. ground nutmeg
2 tbsp. maple syrup
1 onion, chopped
1/2 tsp. paprika
Salt and freshly ground black pepper
1-3 tbsp. Thai curry paste
Equipment:
immersion blender
slow cooker
blender
Cooking instruction summary:
Add everything to the slow cooker for the variation you are cooking. Cook on low for 6-8 hours until squash is completely tender.Use an immersion blender to blend to a smooth consistency. You could also use a regular blender and blend in batches. Taste and season with salt and pepper.Make it creamy! Add 1/2 cup of half and half, nonfat evaporated milk, or 4 oz. reduced fat cream cheese.
Step by step:
1. Add everything to the slow cooker for the variation you are cooking. Cook on low for 6-8 hours until squash is completely tender.Use an immersion blender to blend to a smooth consistency. You could also use a regular blender and blend in batches. Taste and season with salt and pepper.Make it creamy!
2. Add 1/2 cup of half and half, nonfat evaporated milk, or 4 oz. reduced fat cream cheese.
Nutrition Information:
covered percent of daily need
