SLOW-COOKER BUTTERNUT SQUASH SOUP
Much of the work for this soup can be done in advance, and it keeps all day in the slow cooker. This can easily be doubled if you're feeding a crowd. Once you've tried it, try mixing it up-add save or savory with the thyme or replace it with nutmeg. For a vegan version, replace the chicken broth with vegetable broth. -Jennifer Machado, Alta, California
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium heat. Add onion; saute until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. Add next 5 ingredients and 5 cups broth to slow cooker. Cook, covered, on low until vegetables are soft, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in additional broth to reach desired consistency; heat through. If desired, top servings with sour cream. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 124 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 616mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges
SLOW COOKER BUTTERNUT SQUASH SOUP RECIPE BY TASTY
Here's what you need: medium butternut squash, medium yellow onion, garlic, olive oil, vegetable broth, ground ginger, ground cumin, ground coriander, paprika, cayenne pepper, sea salt, black pepper, fresh thyme, coconut milk, pumpkin seed, fresh chive
Provided by Mel Boyajian
Categories Lunch
Yield 6 servings
Number Of Ingredients 16
Steps:
- Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper.
- Cover and cook on high heat for 4 hours.
- Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree.
- Add the thyme and coconut milk and blend to incorporate.
- Garnish with pumpkin seeds and chives, if desired.
- Enjoy!
Nutrition Facts : Calories 544 calories, Carbohydrate 47 grams, Fat 37 grams, Fiber 3 grams, Protein 2 grams, Sugar 12 grams
EASY SLOW COOKER BUTTERNUT SQUASH SOUP
I got this recipe from my fiance's mom -- it's easy and tastes fantastic. It's even better the next day.
Provided by Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 8h30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium heat. Cook and stir onions in hot oil until softened, 5 to 10 minutes. Stir in rosemary and black pepper; transfer mixture to a slow cooker. Pour vegetable stock, butternut squash, and apples into slow cooker.
- Cook on Low for 8 hours (or cook on High for 4 hours).
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Puree soup using an immersion blender until smooth. Alternately, puree soup in batches in a food processor until smooth. Season with salt. Ladle soup into oven-safe bowls and sprinkle Swiss cheese and walnuts over the top.
- Cook soup under the preheated broiler until cheese is hot and bubbling, 1 to 2 minutes.
Nutrition Facts : Calories 206.1 calories, Carbohydrate 24.5 g, Cholesterol 12.4 mg, Fat 10.8 g, Fiber 4.4 g, Protein 6.7 g, SaturatedFat 3.2 g, Sodium 223.1 mg, Sugar 8 g
SLOW COOKER BUTTERNUT SQUASH SOUP
A rich soup without lots of calories. Perfect with a crusty bread. You can substitute white onion for the yellow onion, if desired.
Provided by NATAVE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 4h35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
- Spread squash, carrots, and onion out into a single layer on the prepared baking sheet.
- Bake in the preheated oven until slightly browned, about 10 minutes. Cut rind from squash and discard.
- Place bouillon cubes in a slow cooker. Pour peeled squash pieces, carrots, onions, and potato into slow cooker. Pour water over vegetables and stir in bay leaf, garlic powder, nutmeg, salt, and black pepper.
- Cook on High for 4 hours, stirring once. Discard bay leaf.
- Puree soup with an immersion blender until smooth.
Nutrition Facts : Calories 194.2 calories, Carbohydrate 49.1 g, Fat 0.6 g, Fiber 8.7 g, Protein 4.4 g, SaturatedFat 0.1 g, Sodium 73.4 mg, Sugar 10.7 g
SLOW-COOKER BUTTERNUT SQUASH SOUP
Cream cheese is the secret to a creamy ready-when-you-want-it squash soup.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 6h45m
Yield 6
Number Of Ingredients 9
Steps:
- In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender.
- In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese.
- Cover; cook on Low heat setting 6 to 8 hours.
- In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese. Cover; cook on Low heat setting about 30 minutes longer or until cheese is melted, stirring with wire whisk until smooth.
Nutrition Facts : Calories 230, Carbohydrate 15 g, Cholesterol 50 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 6 g, TransFat 1/2 g
SLOW-COOKER THAI BUTTERNUT SQUASH PEANUT SOUP
This seemingly exotic dish is simple, vegan, healthy and hearty. The peanut butter blends beautifully with the sweetness of the squash and Thai seasonings. You can also serve this soup without pureeing it first. -Kayla Capper, Ojai, California
Provided by Taste of Home
Categories Lunch
Time 5h25m
Yield 8 servings (1-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on low until squash is tender, 5-6 hours., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to slow cooker and heat through. If desired, garnish with cilantro and peanuts.
Nutrition Facts : Calories 181 calories, Fat 12g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
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