Sunday Slow Cooker: Butternut Squash Soup Three Ways

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62 CALORIES 15g CARBS 0g FAT 2g PROTEIN
1
Freestyle™ SmartPoints™ New!
(1 Old SmartPoints™)
(2 PointsPlus®)

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.

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The Recipe

Sunday Slow Cooker: Butternut Squash Soup Three Ways

PREP TIME: 15 Min
COOK TIME: 8 Hours
TOTAL TIME: 8 Hours, 15 Min
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Ingredients

US METRICS
  • 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

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Instructions

  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.
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

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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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