Alexandra's Kitchen · by Alexandra Stafford★ 5.0
Slow-Cooker Butternut Squash & Apple Soup
NUTRITION · PER SERVING250M COOK
CAL 25%·PRO 17%
CARBS 79G63% OF CAL
15G FIBER0G ADDED27G INTRINSIC36G OTHER27G TOTAL SUGAR
FAT 22G40% OF CAL
14G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy roasted butternut squash and apple soup made in a slow cooker. Smooth, naturally sweet, and warming.
mainamericansoup🌀 blender⏲️ slow cooker🍳 skilletdairy freegluten freevegan
View the full recipe on Alexandra's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 lbs. butternut squash, peeled, seeded, and cubed
- 1 onion, peeled and roughly chopped or 1 leek (white part only, rinsed and roughly chopped)
- 1 apple, any kind you like, roughly chopped, no need to peel (I’ve been using Honey Crisp or Fuji)
- 1 medium (or a couple small) carrots, roughly chopped
- kosher salt and pepper to taste
- 2 1/2 cups water or low-sodium chicken or vegetable stock
- 1/2 cup unsweetened coconut milk, plus more to tastefor the garnish:
- 1 tablespoon olive oil
- 3/4 cup thinly sliced leeks, white part only, rinsed if necessary
- pinch sea salt
At a glance
PER SERVING · TIME 250M
CAL 25%·PRO 17%
CARBS 79G63% OF CAL
15G FIBER0G ADDED27G INTRINSIC36G OTHER27G TOTAL SUGAR
FAT 22G40% OF CAL
14G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 4h
- Sodium
- 653mg
- Total sugar
- 27g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2022mg
- Calcium
- 172mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 653MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.