Save time in the kitchen with this butternut squash soup slow cooker recipe. The baked carrot chips add a delicious and healthy crunch!

Slow Cooker Butternut Squash Soup

Amber Gray
Prep Time 15 mins
Cook Time 6 hrs
Total Time 6 hrs 15 mins
Course Dairy Free
Servings 6

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

  • 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.
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