Name: Slow Cooker Butternut Squash Soup
Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Yield: 6
Cuisine: american
Ingredients: 1 large butternut squash (peeled and cut into cubes (approx. 7-8 cups or 1200 g once cubed)); 1 white onion (diced (approx. 2 cups, 300 g)); 4 cloves garlic (minced); 1 cup chopped carrot (approx. 150 g); 1/2 tsp black pepper; 1/2 tsp cinnamon; 1/8 tsp ground nutmeg; 1/4 tsp chili flakes (optional); 4-5 cups vegetable stock (or just enough to barely cover the squash); 1/2 coconut milk (optional); salt and pepper (to taste)

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Slow Cooker Butternut Squash Soup

Nutrition Facts

Per serving · recipe makes 6 · 3h 10m total

Servings

Calories

7% of a 2,000 cal day

131KCAL

Protein

3g6% DV

% DAILY VALUE

Total Fat0g

Saturated0g

Unsaturated0g

—

Total Carbs32g

12%

Fiber6g

20%

Total Sugars9g

—

incl. Added Sugars0g

Starch18g

—

Sodium646mg

28%

% Daily Value is based on a 2,000 calorie day.

A creamy butternut squash soup made in the slow cooker with warming spices like cinnamon and nutmeg. Naturally sweet and earthy, perfect as a comforting weeknight dinner.

Ingredients

6 SERVINGS

1200 glarge butternut squash — peeled, cubed, 7–8 cup
300 gwhite onion — diced, 1
4garlic — minced
150 gchopped carrot — 1 cup
½ tspblack pepper
½ tspcinnamon — ground
⅛ tspground nutmeg
¼ tspchili flakes — optional
4–5 cupsvegetable stock
½coconut milk — optional
salt and pepper — to taste

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

3h 10m total

Read the method on Running on Real FoodDeryn Macey’s original page

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mainamericansoupdairy freegluten freeveganvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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