Crock Pot Butternut Squash Soup

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Crock Pot Butternut Squash Soup calories by ingredient
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A very simple, stress-less, way to have a hearty, creamy meal waiting for you on an Autumn's evening. A very simple, stress-less, way to have a hearty, creamy meal waiting for you on an Autumn's evening.
Number of Servings: 4


    3.5 cups of butternut squash (approx. 1 pound)
    .5 cups of oatmeal
    1 tbls of olive oil
    1 large onion
    2 large stalks of celery
    2.5 cups of mushrooms (1 carton of fresh mushrooms)
    2 cups of chicken broth
    1 cup of water
    curry/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.

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