CROCKPOT BUTTERNUT SQUASH SOUP RECIPES

Name: Easy Crock-Pot Butternut Squash Soup
Prep time: 10 min
Total time: 4 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 large butternut squash, peeled and cut into large cubes (about 8 cups); 1 large onion, chopped; 1 carrot, peeled and chopped; 3 cloves garlic, minced; 4 sprigs thyme; 1 sprig sage; 3 c. low-sodium chicken (or vegetable) broth; Kosher salt; Freshly ground black pepper; Pinch of cayenne; Heavy cream, for serving; Freshly chopped parsley, for garnish

BEST EASY CROCK-POT BUTTERNUT SQUASH SOUP RECIPE - DELISH

Best Easy Crock-Pot Butternut Squash Soup Recipe - Delish image

This is the perfect "set it and forget it" recipe for a busy fall weeknight. Make it the morning, and dinner is practically ready for you when you get home.

Provided by Lauren Miyashiro

Categories healthy vegetarian Thanksgiving soup

Total Time 4 hours 20 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 large butternut squash, peeled and cut into large cubes (about 8 cups)
1 large onion, chopped
1 carrot, peeled and chopped
3 cloves garlic, minced
4 sprigs thyme
1 sprig sage
3 c. low-sodium chicken (or vegetable) broth
Kosher salt
Freshly ground black pepper
Pinch of cayenne
Heavy cream, for serving
Freshly chopped parsley, for garnish

Steps:

In a large slow cooker, combine butternut squash, onion, carrot, garlic, thyme, and sage. Pour in broth and season with salt, pepper, and a pinch of cayenne. Cover and cook until squash is very tender, on low for 8 hours or on high for 4 hours. Remove herb sprigs and use an immersion blender to blend soup until smooth.

Nutrition Facts : Calories 121 calories

SLOW COOKER BLISSFUL BUTTERNUT SQUASH SOUP - SKINNYTASTE

Slow Cooker Blissful Butternut Squash Soup - Skinnytaste image

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

Ingredients

16 oz 1/2 small butternut squash, halved, seeds removed
16 oz 1/2 buttercup or kobacha squash, halved, seeds removed but not peeled
2 large shallot (quartered)
2 cup chicken or vegetable broth (or 1-1/2 tbsp Better Bouillon w/water)
3/4 cup light coconut milk
pinch nutmeg
optional garnish: drizzle coconut milk (chives, pepitas)

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

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