Slow Cooker Butternut Squash Soup
from Tiffany at eatathomecooks.com
Prep Time20 mins
Cook Time6 hrs 30 mins
Total Time6 hrs 50 mins
Servings: 6 to 8
Calories: 194kcal
- 1 butternut squash peeled, seeded and diced
- 1 onion diced
- 2 cups frozen cauliflower florets
- 15 oz. can pumpkin
- 2 cups vegetable broth
- 1½ cups apple cider
- 1 cup half & half
- 2 Tbs. maple syrup
- ¼ tsp. curry powder
- ½ tsp. cinnamon
- salt & pepper to taste
- pumpkin seeds to top, optional
Place everything except the half-and-half and pumpkin seeds in the slow cooker.
Cook on high for 5-6 hours or low for 7-8 hours.
Use an immersion blender to blend until smooth. You could also use a regular blender and blend in batches.
Calories: 194kcal | Carbohydrates: 37g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 357mg | Potassium: 940mg | Fiber: 4g | Sugar: 18g | Vitamin A: 19635IU | Vitamin C: 51mg | Calcium: 147mg | Iron: 2mg