Slow cooker Butternut squash soup
- Number of Servings: 5
Ingredients
2Tbsp unsalted butter0.5 cup chopped onion1 uji apple, peeled and diced2 whole butternut squashes, cooked and mashed (about 4-4.5 cups puree)2.5 to 3 cups low sodium chicken broth0.5 teaspoon ground ginger1/4 cup white wine
1. Melt butter in skillet and saute apple and onion for 3-5 minutes
2. Add to 3quart slow cooker along with other ingredients
3. Stir to combine and cook on low for 4-5 hours
4. Puree soup using immersion blender or transfer contents to blender or food processor to puree.
5. Top with a sprinkle of ground cinnamon and brown sugar.
Serves 5.
Number of Servings: 5
Recipe submitted by SparkPeople user CINCYBETH.
2. Add to 3quart slow cooker along with other ingredients
3. Stir to combine and cook on low for 4-5 hours
4. Puree soup using immersion blender or transfer contents to blender or food processor to puree.
5. Top with a sprinkle of ground cinnamon and brown sugar.
Serves 5.
Number of Servings: 5
Recipe submitted by SparkPeople user CINCYBETH.
Nutritional Info Amount Per Serving
- Calories: 187.8
- Total Fat: 5.0 g
- Cholesterol: 12.4 mg
- Sodium: 354.0 mg
- Total Carbs: 34.4 g
- Dietary Fiber: 8.7 g
- Protein: 4.3 g
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