Slow Cooker Butternut Squash Soup & Roasted Carrot Chips
by Amanda Keefer
With the cooler nights approaching, some warming soups have been on the menu! Try this Slow Cooker Butternut Squash Soup served up with some roasted carrot chips for a healthy, savory soup that is perfect for Fall. Best part? This soup is so easy to make with the help of the slow cooker. Toss in the ingredients, set it, forget it, and then use an immersion blender after cooking.
Cold weather, warm clothes, and making use of the slow cooker are a few of my favorite things about Fall. Having some comfort foods doesn’t mean they have to be unhealthy foods. We have been experimenting a little over here with some seasonal squash. Last week we had some stuffed acorn squash and I loved the flavor. I knew that butternut squash also has that sweet and savory flavor, too. So I picked up a couple and put together this Slow Cooker Butternut Squash Soup. Easily toss the ingredients into the slow cooker and blend it up afterwards.
Then we baked some carrots sprinkled with some cinnamon and pumpkin spice to turn them into chips to add for a little crunch and flavor on top of this pureed soup. Let me tell you, this butternut squash soup recipe incorporates all of our favorite Fall flavors into one pot of delicious soup. The kids even enjoyed this soup recipe since it almost has the flavors of pumpkin pie. So let everyone grab a bowl and add this one to your menu this Fall and Winter!
Key Ingredients for this Slow Cooker Butternut Squash Soup
- Butternut Squash
- Onion
- Vegetable Broth
- Garlic
Health Benefits of Butternut Squash
Not only is butternut squash absolutely delicious, it is loaded with wonderful benefits for our overall health. Butternut squash is a no fat food that is packed with Vitamin A and Vitamin C. Great for our immune system, helps keeps us hydrated since its mostly made of water, and is a great source of fiber. They even contain many anti-inflammatory properties which can help fight off arthritis. That is just to name a few benefits!
For more about Butternut Squash and how to prepare them, check out our Produce tips page!
How to make the Slow Cooker Butternut Squash Soup
In the slow cooker add in the butternut squash, onions, broth, garlic, nutmeg, cinnamon, salt, and pepper.
Then cover and cook on low for 6 hours. When finished, blend with immersion mixer until smooth.
How to make Roasted Carrot Chips
Mix cinnamon, pumpkin pie spice and salt in small bowl.
First coat the sliced carrots with oil and sprinkle with seasoning. Lay them in a single layer on a parchment-lined baking sheet and bake for about 5-10 minutes, or until the chips are golden brown.
Then add to the top of the soup as a garnish. Serve hot and enjoy! We hope you like this recipe as much as we do!
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Slow Cooker Butternut Squash Soup
Ingredients
Slow Cooker Butternut Squash Soup
- 2 pounds butternut squash , peeled, cubed
- 1 medium sweet onion chopped
- 3 cups low-sodium vegetable broth
- 2 cloves garlic
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Roasted Carrot Chips
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 2 larges carrots peeled, thinly sliced
- 1 teaspoon olive oil
Instructions
Slow Cooker Butternut Squash Soup
- In the slow cooker add the butternut squash, onions, broth, garlic, nutmeg, cinnamon, salt, and pepper.
- Cover and cook on low for 6 hours.
- When finished, blend with immersion mixer until smooth.
Roasted Carrot Chips
- Mix cinnamon, pumpkin pie spice and salt in small bowl.
- Coat carrots with oil and sprinkle with seasoning. Lay single layer on parchment-lined baking sheet and bake 5-10 minutes, or until chips are golden brown.
