Slow Cooker Butternut Squash Soup
Amanda Keefer
This Slow cooker soup in loaded with Fall flavors and easy to make.
Prep Time 15 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 15 minutes mins
Course Appetizer, Dairy Free, Entree & Main Dishes, Soup
Servings 6
Calories 101 kcal
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
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.
Calories: 101kcalCarbohydrates: 24gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 215mgPotassium: 632mgFiber: 5gSugar: 6gVitamin A: 19472IUVitamin C: 35mgCalcium: 90mgIron: 1mg
Keyword butternut squash, carrot chips, slow cooker soups