Curried Butternut Squash Slow Cooker Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 cup, cubes Butternut Squash 398 grams Vegetable Broth 4 tbsp Curry powder 2 Leeks
1. Oil slow cooker
2. Put 6 cups of squash and 14 ounces (398 grams) of vegetable broth into slow cooker
3. Add curry powder
4. Cook on high for 7 hours
5. Slice two large leeks into thin rounds; 75% of the leeks to soup at 7 hour mark; reserve 25%
6. Cook for 1 more hour
7. Garnish bowls with the remaining 25%
Serving Size: Makes 6 to 8 portions (nutrition is based on 6)
Number of Servings: 6
Recipe submitted by SparkPeople user KATENSCH.
2. Put 6 cups of squash and 14 ounces (398 grams) of vegetable broth into slow cooker
3. Add curry powder
4. Cook on high for 7 hours
5. Slice two large leeks into thin rounds; 75% of the leeks to soup at 7 hour mark; reserve 25%
6. Cook for 1 more hour
7. Garnish bowls with the remaining 25%
Serving Size: Makes 6 to 8 portions (nutrition is based on 6)
Number of Servings: 6
Recipe submitted by SparkPeople user KATENSCH.
Nutritional Info Amount Per Serving
- Calories: 123.7
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 640.7 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 7.9 g
- Protein: 2.8 g
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