Slow Cooker Butternut Squash Soup
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 12
- 1/2 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1 tablespoon extra-virgin olive oil
- toasted pumpkin seeds
- 1 medium yellow onion (chopped into 1/4- to 1/2-inch dice
- 2 medium butternut squash (about 6 pounds total)
- 2 medium apples (cored and roughly diced no need to peel (i like using a mix of sweet apples, such as mci
- 2 cups low-sodium vegetable broth or low-sodium chicken
- 1/4 teaspoon black pepper (use white for a slightly milder tast for presentation purposes, you don't want the black specks in th
- 3/4 cup light coconut milk ((may use up to 1 1/2 cups fro
- chopped fresh sage
- coconut cream coconut yogurt (for dairy free), or regular nonfat greek yogurt
- Carbohydrate 0.229758044871795 g
- Cholesterol 0 mg
- Fat 1.68132817535937 g
- Fiber 0.0764708341191977 g
- Protein 0.414907435897436 g
- Saturated Fat 0.277390865699776 g
- Serving Size 1 1 cup (3g)
- Sodium 101.039902564148 mg
- Sugar 0.153287210752597 g
- Trans Fat 0.0603310898053982 g
- Calories 17 calories
[ { "@type": "HowToStep", "text": "Lightly coat a 4-quart or larger slow cooker with nonstick spray. In a medium saucepan, heat the olive oil over medium heat. Add the onion and cook until softened and fragrant, about 8 to 10 minutes, stirring occasionally. Transfer to the slow cooker." }, { "@type": "HowToStep", "text": "While the onion cooks, trim the top and bottom ends off of the butternut squash. With a vegetable peeler, peel the squash. Cut it in half lengthwise and scoop out the center seeds. Cut into 3/4-inch cubes. Transfer the cubes to the slow cooker." }, { "@type": "HowToStep", "text": "To the slow cooker, add the apples, broth, salt, pepper, nutmeg, black pepper, and cayenne pepper. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the squash and apples are tender." }, { "@type": "HowToStep", "text": "Add 3/4 cup coconut milk. Puree the soup with an immersion blender or carefully transfer it to a food processor fitted with a steel blade or a blender and puree it in batches. If using a blender or food processor, be extremely careful not to fill it too much, as hot soup likes to splatter. Return the soup to the slow cooker once complete. If you'd like the soup thinner, add additional coconut milk until your desired consistency is reached. Taste and adjust seasonings as desired. Serve hot with any of your favorite toppings." } ]
