Sunday Slow Cooker: Butternut Squash Soup Three Ways - Slender Kitchen
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Sunday Slow Cooker: Butternut Squash Soup Three Ways

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62
Calories 
15g
Carbs 
0g
Fat 
2g
Protein 
1
Weight Watchers® SmartPoints™
(2 PointsPlus®)

Recipes Content

Recipe

Nothing screams fall more than butternut squash soup in my opinion and lately I have been making buckets of it. Considering I can pick up a butternut squash for under $5, have all the other ingredients on hand, and can make it in the slow cooker – it’s a favorite meal and freezer item around here. Usually I like to stick to the classic fall butternut squash soup with apples but sometimes I go for a spicy version or curried version. Indian curry works but I actually prefer Thai curry paste for my soup. The sweet and spicy combination is hard to beat.

Prep Time

Sunday Slow Cooker: Butternut Squash Soup Three Ways

39
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

6
  • 1 U onion, chopped
  • 3 U carrots, peeled and chopped
  • 3 U garlic cloves, minced
  • 1 U butternut squash, peeled, seeded, and chopped
  • 4 cups vegetable (or chicken) broth

Nutritional Facts

Serving Size: 
1 cup
Amount Per Serving
Calories 62
Calories from Fat 2
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 50mg
2%
Total Carbohydrate 15g
5%
Dietary Fiber 3g
12%
Sugars 4g
Protein 2g

Directions

  1. Add everything to the slow cooker for the variation you are cooking. Cook on low for 6-8 hours until squash is completely tender.
  2. Use an immersion blender to blend to a smooth consistency. You could also use a regular blender and blend in batches. Taste and season with salt and pepper.
  3. Make it creamy! Add 1/2 cup of half and half, nonfat evaporated milk, or 4 oz. reduced fat cream cheese.
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Notes

Variation 1: Butternut Squash & Apple Soup

  • 2 apples, peeled and chopped
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 2 tbsp. maple syrup
  • Salt and freshly ground black pepper

Variation 2: Ancho Chile Butternut Squash Soup

  • 2 tsp. ancho chile powder or 1-3 chipotles pepper in adobo sauce
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika
  • 1/2 tsp. coriander
  • 2 tbsp. maple syrup

Variation 3: Curried Butternut Squash Soup

  • 1-3 tbsp. Thai curry paste
  • 1 tbsp. fresh minced ginger
  • 2 tbsp. maple syrup
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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