Slow Cooker Butternut Squash Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy butternut squash and sweet potato soup made in the slow cooker with warming spices like cinnamon and nutmeg. Rich and comforting, it's naturally vegan and freezes well for easy meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large butternut squash (diced)
- 2 medium sweet potatoes (diced (or 3 small sweet potatoes))
- 1 carrot (diced)
- 1 medium yellow onion (diced)
- 1 clove garlic (minced)
- 1 cinnamon stick
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- 4 cups vegetable stock (low sodium (or water))
At a glance
PER SERVING · TIME 190M
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
- 478mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1192mg
- Calcium
- 80mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 478MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.