Appetizers / Soups / Salads Recipes (Most Popular)
11/2019 Melissa overdid a lot - using a large (or bigger than large??) and a medium with butternut squash amounts, which is reflected here in stats, Original amounts shown in Notes area.
Amounts / serving need to be refigured next time as well. I did not like this but it was ok- it might be just a matter of trying proper proportions and canned coconut milk. In ways, I wanted it a little sweeter. But rolls, or bread to go with it help a lot. The recipe as Mel made it was very thick. Some of the proportions of the original recipe site were changed by Yummly and I might try using the original, which is reflected in Notes. i should also add on a positive note that I was inspired watching Mel peel and cube butternut - something I have been afraid to try.
"This Slow Cooker Butternut Squash & Sweet Potato Soup is a delicious & comforting dish for a cold day. An easy soup recipe that’s creamy and rich with the addition of sweet potato and coconut milk.
I am a big butternut squash fan and love making various versions of this soup. It’s an easy set and forget slow cooker recipe – no babysitting and no worrying about the pot boiling over.
Along with the butternut squash, I added some sweet potatoes to make the soup extra creamy and filling. There’s also ginger, garlic, turmeric, nutmeg and some cayenne pepper. Pumpkin is another great substitute (or addition) if you don’t have any butternut squash.
And if you like an extra kick of heat, try adding some red Thai curry paste. It gives this an extra layer of flavor – totally optional but SO SO good.
Once the vegetables for this slow cooker butternut squash are all cooked up, use an immersion hand blender to make it all smooth and creamy right in the crock pot.
You can also toss everything into your regular blender or a food processor if you don’t have one. You may have to work in batches if you choose this method.
Slow Cooker Butternut Squash & Sweet Potato Soup is the perfect soup for fall
This slow cooker butternut squash soup is vegan, gluten free and super healthy for you. The best part about this is how easy everything comes together.
Serve it swirled with some extra coconut milk and some pumpkin seeds sprinkled on top. Easy, delicious and comforting. "
These veggie squares make a wonderful addition to a brunch, or as an appetizer at a family get together.
Easy to make, easy to freeze, considerably better for you than the kind you get in the store. If you make your own cornbread and use splenda instead of sugar you can save even more calories.
This recipe I make every fall when pumkins are fresh. The recipe first called for a pound of sausage and heavy cream. I find this soup is WONDERFUL without it, and even my kids will eat it with a dollop of sour cream on it.
We had half a roasted chicken and an 8 ounce package of sliced fresh mushrooms. It was a soup kind of day....so I threw all this together and loved it.
This is a great way to get some spinach into your diet and its a great dip for veggies.
A low cal chick pea hummus that does not use tahini.
This recipe is for 10 servings of 1/2 cup each.