BUTTERNUT SQUASH SLOW COOKER RECIPES

Name: Slow Cooker Butternut Squash Soup Recipe by Tasty
Yield: 6 servings
Ingredients: 2 lb medium butternut squash, peeled, seeded, roughly chopped; 1 medium yellow onion, roughly chopped; 4 cloves garlic; olive oil, to taste; 3 cups vegetable broth; ½ teaspoon ground ginger; ½ teaspoon ground cumin; ½ teaspoon ground coriander; ½ teaspoon paprika; ? teaspoon cayenne pepper; 1 ½ teaspoons sea salt; ¼ teaspoon black pepper; ½ teaspoon fresh thyme; ¼ cup coconut milk; pumpkin seed; fresh chive, chopped

SLOW COOKER BUTTERNUT SQUASH SOUP RECIPE BY TASTY

Slow Cooker Butternut Squash Soup Recipe by Tasty image

Here's what you need: medium butternut squash, medium yellow onion, garlic, olive oil, vegetable broth, ground ginger, ground cumin, ground coriander, paprika, cayenne pepper, sea salt, black pepper, fresh thyme, coconut milk, pumpkin seed, fresh chive

Provided by Mel Boyajian

Yield 6 servings

Number Of Ingredients 16

Ingredients

2 lb medium butternut squash, peeled, seeded, roughly chopped
1 medium yellow onion, roughly chopped
4 cloves garlic
olive oil, to taste
3 cups vegetable broth
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon paprika
? teaspoon cayenne pepper
1 ½ teaspoons sea salt
¼ teaspoon black pepper
½ teaspoon fresh thyme
¼ cup coconut milk
pumpkin seed
fresh chive, chopped

Steps:

Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper.
Cover and cook on high heat for 4 hours.
Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree.
Add the thyme and coconut milk and blend to incorporate.
Garnish with pumpkin seeds and chives, if desired.
Enjoy!

Nutrition Facts : Calories 544 calories, CarbohydrateContent 47 grams, FatContent 37 grams, FiberContent 3 grams, ProteinContent 2 grams, SugarContent 12 grams

SLOW COOKER BUTTERNUT PEAR SOUP (DAIRY-FREE) - SKINNYTASTE

Slow Cooker Butternut Pear Soup (Dairy-free) - Skinnytaste image

This Slow Cooker Butternut Pear soup with a hint of ginger is vegan and dairy-free and so simple to make. Great as a starter or serve it as a meal with a salad or a sandwich.

Provided by Gina

Categories Dinner Lunch Soup

Total Time 485 minutes

Prep Time 5 minutes

Cook Time 480 minutes

Yield 6

Number Of Ingredients 8

Ingredients

2 lbs butternut squash (halved, seeds removed (1 medium) )
2 small ripe pears (peeled, cored and diced)
2 large shallot (quartered)
1 tablespoon fresh grated ginger
2 1/4 cup chicken or vegetable broth (or 1-1/2 tbsp Better Bouillon w/water)
1/2 cup coconut milk (plus more optional for garnish)
pinch nutmeg
1/4 teaspoon kosher salt

Steps:

Place the squash, pears, shallots, ginger 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 until smooth.
Season with 1/4 teaspoon salt and black pepper and garnish with more coconut milk, if desired.

Nutrition Facts : ServingSize 1 1/4 cups, Calories 132 kcal, CarbohydrateContent 25.5 g, ProteinContent 3 g, FatContent 3 g, SaturatedFatContent 2.5 g, SodiumContent 275 mg, FiberContent 6 g, SugarContent 10 g

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