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Slow Cooker Butternut Squash Soup

from Tiffany at eatathomecooks.com
Prep Time20 mins
Cook Time6 hrs 30 mins
Total Time6 hrs 50 mins
Servings: 3 to 4
Calories: 252kcal

Ingredients

  • 1 small butternut squash peeled, seeded and diced
  • 1 small onion diced
  • 1 cup frozen cauliflower florets
  • ½ 15 oz. canm pumpkin
  • 1 cup vegetable broth
  • ¾ cup apple cider
  • ½ cup half & half
  • 1 Tbs. maple syrup
  • ⅛ tsp. curry powder
  • ¼ tsp. cinnamon
  • salt & pepper to taste
  • pumpkin seeds to top, optional

Instructions

  • 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.

Nutrition

Calories: 252kcal | Carbohydrates: 52g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 363mg | Potassium: 1387mg | Fiber: 7g | Sugar: 21g | Vitamin A: 32922IU | Vitamin C: 78mg | Calcium: 208mg | Iron: 3mg