SQUASH SOUP IN 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; 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

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

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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