SLOW COOKER BUTTERNUT SQUASH SOUP RECIPES 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 SQUASH SOUP RECIPE | ALLRECIPES

Slow Cooker Butternut Squash Soup Recipe | Allrecipes image

A rich soup without lots of calories. Perfect with a crusty bread. You can substitute white onion for the yellow onion, if desired.

Provided by NATAVE

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Total Time 4 hours 35 minutes

Prep Time 25 minutes

Cook Time 4 hours 10 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

2 large butternut squashes, seeded and sliced into rounds
4 carrots, peeled and cut into chunks
1 large yellow onion, quartered
8 cubes vegetable bouillon
1 white potato, peeled and cut into chunks
8 cups water
1 bay leaf
1 teaspoon garlic powder
½ teaspoon ground nutmeg
salt and ground black pepper to taste

Steps:

Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
Spread squash, carrots, and onion out into a single layer on the prepared baking sheet.
Bake in the preheated oven until slightly browned, about 10 minutes. Cut rind from squash and discard.
Place bouillon cubes in a slow cooker. Pour peeled squash pieces, carrots, onions, and potato into slow cooker. Pour water over vegetables and stir in bay leaf, garlic powder, nutmeg, salt, and black pepper.
Cook on High for 4 hours, stirring once. Discard bay leaf.
Puree soup with an immersion blender until smooth.

Nutrition Facts : Calories 194.2 calories, CarbohydrateContent 49.1 g, FatContent 0.6 g, FiberContent 8.7 g, ProteinContent 4.4 g, SaturatedFatContent 0.1 g, SodiumContent 73.4 mg, SugarContent 10.7 g

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