Slow Cooker Butternut Squash Soup & Roasted Carrot Chips
by Amber Gray //
January 9, 2015 
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
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
- 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.
