Crockpot Butternut Squash Soup
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Well Plated · by Erin Clarke★ 4.8 (92)

Crockpot Butternut Squash Soup

NUTRITION · PER SERVING430M COOK
CAL 15%·PRO 12%
CARBS 46G63% OF CAL
9G FIBER0G ADDED14G INTRINSIC24G OTHER14G TOTAL SUGAR
FAT 13G39% OF CAL
8G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy slow cooker butternut squash soup with apple, sage, and nutmeg for warmth and depth. Finished with coconut milk and heavy cream. Comforting and flavorful with autumn spice notes. Perfect for cooler weather.

mainamericansoupdairy freegluten freevegan
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Nutrition & ingredients

Ingredients

serves 8
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion (chopped into 1/4- to 1/2-inch dice (about 1 1/2 cups total))
  • 2 medium butternut squash (about 6 pounds total)
  • 2 medium apples
  • 2 cups low-sodium vegetable broth or low-sodium chicken broth
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup light coconut milk ((may use up to 1 1/2 cups from one 14-ounce can))
  • Toasted pumpkin seeds
  • Chopped fresh sage
  • Coconut cream, coconut yogurt (for dairy free), or regular nonfat Greek yogurt (if dairy free isn’t a priority)
PREP
10M
SODIUM
253MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.