Running on Real Food · by Deryn Macey★ 4.7 (16)
Slow Cooker Butternut Squash Soup
NUTRITION · PER SERVING190M COOK
CAL 6%·PRO 7%
CARBS 30G96% OF CAL
5G FIBER9G SUGAR16G OTHER
FAT 1G4% OF CAL
0G SAT0G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
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.
mainamericansoup🌀 blender⏲️ slow cookerdairy freegluten freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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)
At a glance
PER SERVING · TIME 190M
CAL 6%·PRO 7%
CARBS 30G96% OF CAL
5G FIBER9G SUGAR16G OTHER
FAT 1G4% OF CAL
0G SAT0G 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
- 3h
- Sodium
- 638mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 846mg
- Calcium
- 71mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 638MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.