BUTTERNUT SQUASH AND RED PEPPER SOUP SLOW COOKER RECIPES
SLOW COOKER BLISSFUL BUTTERNUT SQUASH SOUP - SKINNYTASTE
This is the easiest, creamiest, yummiest Fall slow cooker soup recipe – perfect for all you butternut lovers out there!
Provided by Gina
Categories Soup
Prep Time 15 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Place the squash, shallots and broth in the slow cooker.
- Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted.
- Remove squash from skin and discard the peel.
- Stir in coconut milk and nutmeg.
- Blend in a blender or using an immersion blender.
- Season to taste with salt and pepper and garnish with more coconut milk and chives, if desired.
Nutrition Facts : ServingSize 1 1/4 cup, Calories 152 kcal, CarbohydrateContent 35 g, ProteinContent 3 g, FatContent 3 g, SaturatedFatContent 1.5 g, CholesterolContent 2.5 mg, SodiumContent 310 mg, FiberContent 8.5 g, SugarContent 1.5 g
SLOW-COOKER BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT
Much of the work for this soup can be done in advance, and it keeps all day in the slow cooker. The recipe can easily be doubled if you’re feeding a crowd. Once you’ve tried it, try mixing it up—add sage or savory with the thyme, or replace the thyme with nutmeg. For a vegan version, replace the chicken broth with vegetable broth. —Jennifer Machado, Alta, California
Provided by Taste of Home
Categories Lunch
Total Time 06 hours 30 minutes
Prep Time 30 minutes
Cook Time 06 hours 00 minutes
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium heat. Add onion; saute until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. Add next 5 ingredients and 5 cups broth to slow cooker. Cook, covered, on low until vegetables are soft, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in additional broth to reach desired consistency; heat through. If desired, top servings with sour cream.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.
Nutrition Facts : Calories 124 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 616mg sodium, CarbohydrateContent 27g carbohydrate (6g sugars, FiberContent 6g fiber), ProteinContent 3g protein. Diabetic Exchanges 2 starch.
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