Dairy-Free, Entrée, Gluten-Free, Low Sugar, Meal Prep, One Pot Dish, Side, Slow Cooker, Soup, Vegan, Vegetarian

Slowly Cooking This Creamy Butternut Squash Soup

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I LOVE this slow cooker method for making soup. I usually make this in a large soup pot, sauté the veggies in a little oil right there, add broth and let it simmer. By using a slow cooker, you skip the sautéing part and reduce the oil. I made a soup similar to this last fall, tossing whatever I had — apples, sweet potato, regular potatoes, carrots — into a big soup pot along with butternut squash; this time, I did the same thing in a slow cooker (way more fun). Enjoy as the main course or as a side, the result is a sweet, yet savory Slow Cooker Butternut Squash Soup that’s hands off minus the minimal prep of the produce in the beginning and puréeing at the end.

Ingredients (makes just over 7 c; serves 5).

  • 1 small butternut squash, peeled, seeds removed and cubed
  • 1/2 gala apple, diced
  • 1/2 onion, diced
  • 1 c shredded carrots (or 2 whole, peeled and chopped)
  • 1/2 sweet potato, diced
  • 1 T minced garlic
  • 2 c vegetable stock
  • 1/4 t ground nutmeg (or to taste)
  • 1/2 to 3/4 c canned light coconut milk
  • Salt and/or cracked black pepper to taste
  • 4 T pumpkin seeds
  • Cayenne pepper (optional)

Directions.

  1. In a slow cooker, combine butternut squash, apples, onion, carrots, sweet potato and garlic. Mix well. Pour vegetable stock over veggies.
  2. Cook on high for 2-3 hrs or on low for 4-6 hrs. (The cooking time depends on how large or small your vegetables are chopped.) Once veggies are tender and easily pierced with a fork, reduce to heat to warm.
  3. Mix in nutmeg. Use an immersion blender to purée directly in the slow cooker or transfer cooked veggies to a blender. Either method, blend until smooth and soup is puréed. For a th
  4. Stir in 1/2 c coconut milk. Add an extra 1/4 c if you want a creamier consistency.
  5. Dish up 1½ c of soup. If using as a side, I’d serve 3/4 to 1 c of soup.
  6. Top with up to 1 T pumpkin seeds, drizzle with extra coconut milk and sprinkle extra nutmeg and some cayenne pepper (optional) before serving.
  7. Enjoy!

Inspired by my Sweet Potato Bisque.


Nutrition for 1½ c without toppings.
117 calories  •  2.6 g fat (18%)  •  24.1 g carbs (76%)  •  1.9 g protein (6%)  •  3.8 g fiber  •  8.5 g sugar
* These are estimates based off specific products I used and how I entered ingredients in a fitness tracker. This is completely subjective and used to give a rough nutritional estimate.

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