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–+ servings

Slow Cooker Butternut Squash Soup

Amanda Keefer
This Slow cooker soup in loaded with Fall flavors and easy to make.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Appetizer, Dairy Free, Entree & Main Dishes, Soup
Servings 6
Calories 101 kcal

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.

Nutrition

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
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