Crock Pot Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3.5 cups of butternut squash (approx. 1 pound).5 cups of oatmeal1 tbls of olive oil1 large onion2 large stalks of celery2.5 cups of mushrooms (1 carton of fresh mushrooms)2 cups of chicken broth1 cup of watercurry/cinnamon/seasoning to taste
Plug in the crock pot and set on high.
Chop up onions and brown with the oil until translucent, add those to the base of the crock pot.
Chop up vegetables including squash in a rough chop and add to crock pot.
Pour stock and liquid over the veggies, add any seasoning you like. I used about 5 tablespoons of curry powder with seasoning salt for a little heat, but cinnamon and honey towards the end of cooking works lovely as well.
Set timer for 3 hours on high or 6 hours on low. You'll know when the soup is ready when you press the squash with the back of a spoon and it spreads out.
Let cool a little and blend with a blender. Serve up and add a dollop of sour cream or mozza cheese for a great addition.
Number of Servings: 4
Recipe submitted by SparkPeople user LOXY324.
Chop up onions and brown with the oil until translucent, add those to the base of the crock pot.
Chop up vegetables including squash in a rough chop and add to crock pot.
Pour stock and liquid over the veggies, add any seasoning you like. I used about 5 tablespoons of curry powder with seasoning salt for a little heat, but cinnamon and honey towards the end of cooking works lovely as well.
Set timer for 3 hours on high or 6 hours on low. You'll know when the soup is ready when you press the squash with the back of a spoon and it spreads out.
Let cool a little and blend with a blender. Serve up and add a dollop of sour cream or mozza cheese for a great addition.
Number of Servings: 4
Recipe submitted by SparkPeople user LOXY324.
Nutritional Info Amount Per Serving
- Calories: 232.3
- Total Fat: 6.9 g
- Cholesterol: 3.6 mg
- Sodium: 236.5 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 10.5 g
- Protein: 9.0 g
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