Skinnytaste · by Gina Homolka★ 4.8 (43)
Slow Cooker Butternut Squash Soup Recipe
NUTRITION · PER SERVING255M COOK
CAL 7%·PRO 8%
CARBS 28G77% OF CAL
5G FIBER0G ADDED7G INTRINSIC16G OTHER7G TOTAL SUGAR
FAT 3G21% OF CAL
2G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky butternut squash soup made with coconut milk and slow-cooked until tender. Topped with chives, it's warm and subtly sweet, perfect for lunch or dinner.
mainamericansoup🌀 blender⏲️ slow cookerdairy freegluten freepaleovegetarianwhole30
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Nutrition & ingredients
Ingredients
serves 4- 32 oz butternut squash (from 1 small (halved, seeds removed but not peeled))
- 2 large shallot (quartered)
- 2 cup chicken or vegetable broth (or 1-1/2 tbsp Better Bouillon w/water)
- 3/4 cup light coconut milk (plus optional more for garnish)
- pinch nutmeg
- chives, pepitas (optional garnishes)
At a glance
PER SERVING · TIME 255M
CAL 7%·PRO 8%
CARBS 28G77% OF CAL
5G FIBER0G ADDED7G INTRINSIC16G OTHER7G TOTAL SUGAR
FAT 3G21% OF CAL
2G SAT1G 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
- 15m
- Cook
- 4h
- Sodium
- 466mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 841mg
- Calcium
- 61mg
- Iron
- 0.87mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 466MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.