Spicy Squash Soup Crock Pot Recipes
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
SPICY SQUASH SOUP (CROCK POT)
I adapted this from 'The Book of Slow Cooking' by Anne Sheasby, which I borrowed from the local library. As I had to return it before I had a chance to try this soup, I thought I'd post it here to share and for future use. If you make it before me, please let me know how it turned out. If you leave out the bacon this is vegetarian.
Provided by -Sylvie-
Categories Vegetable
Time 8h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Melt the butter in a pan and saute onions, garlic and celery for 5 minutes. Add the butternut squash and all the spices and saute for a further five minutes, stirring occasionally.
- Transfer to crock pot, add stock and cook on low for 6-8 hours.
- Carefully transfer to a blender, or using a stick blender, puree until smooth.
- Add cream, cover and heat for another 30-60 minutes.
- In the meantime, preheat your boiler to high and grill the bacon strips until crisp, turning over once.
- Drain bacon on paper towels.
- Stir the cilantro into the soup and divide into serving bowls.
- Crumble the bacon and sprinkle over the top.
- Serve immediately.
Nutrition Facts : Calories 433.6, Fat 14.7, SaturatedFat 7.8, Cholesterol 39, Sodium 305.3, Carbohydrate 75, Fiber 13.1, Sugar 15.3, Protein 10.9
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 SPAGHETTI SQUASH CHICKEN SOUP
This slow cooker recipe mixes chicken, spaghetti squash, diced tomatoes, and bell pepper for an easy soup preparation.
Provided by CPolencheck
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 5h20m
Yield 2
Number Of Ingredients 12
Steps:
- Stir spaghetti squash, tomatoes, chicken broth, chicken, bell pepper, salt, sugar, parsley, basil, oregano, garlic powder, and onion powder together in a slow cooker.
- Cook on Low for 5 to 6 hours.
Nutrition Facts : Calories 234.5 calories, Carbohydrate 23.2 g, Cholesterol 61 mg, Fat 3.6 g, Fiber 2.4 g, Protein 25.7 g, SaturatedFat 0.9 g, Sodium 2039.9 mg, Sugar 8.5 g
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