Healthy Family Project

Slow Cooker Butternut Squash Soup & Roasted Carrot Chips

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

Slow Cooker Butternut Squash Soup

Yield: 6
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes

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

  1. When finished, blend with immersion mixer until smooth.

Roasted Carrot Chips

  1. Mix cinnamon, pumpkin pie spice and salt in small bowl.
  2. 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.

Did you make this recipe?

Tag @healthy.family.project on Instagram or use #HealthyFamilyProject to share with us!

Amber Gray

About the Author

Amber Gray

Amber is the new mom to a baby girl and navigating the world of diapers, first foods and very little sleep. She has been a part of the Produce for Kids team for 9 years, overseeing all digital marketing efforts including digital partnerships, content strategy, social media, website and email marketing. A passion for healthy cooking was instilled in her at a young age, cooking alongside her mom and sister in the kitchen. Her passion for cooking, food and photography has also brought her behind the lens to develop and photograph recipes for Produce for Kids and partners.

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