RECIPE BUTTERNUT SQUASH SOUP CROCK POT 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 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
⅛ 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

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