slow cooker butternut squash
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 78.6
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 228.8 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 3.2 g
- Protein: 1.2 g
View full nutritional breakdown of slow cooker butternut squash calories by ingredient
Introduction
original post was on http://www.gimmesomeoven.com/slow-cooker-butternut-squash-soup-recipe/ original post was on http://www.gimmesomeoven.com/slow-cooker-b
utternut-squash-soup-recipe/
Number of Servings: 8
Ingredients
-
1 cup Chef's Cupboard All Natural Vegetable Stock (by STUBBORNBOOTS)
2 clove Garlic
1 small (5-1/2" long) Carrots, raw
1 serving Granny smith apple - 1 med. apple
3 cup, cubes Butternut Squash
1 serving sage- fresh 1 sprig
1 small Onions, raw
.5 tsp Salt
.25 tsp Pepper, black
.13 tsp Pepper, red or cayenne
.13 tsp Cinnamon, ground
.13 tsp Nutmeg, ground
.5 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
Tips
Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Remove and discard the sage. Stir in the coconut milk.
Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.)
Directions
Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a slow cooker. Toss to combine.
Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Remove and discard the sage. Stir in the coconut milk.
Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.) Taste, and season with additional salt, pepper and cayenne if needed.
Serve warm, with optional garnishes if desired.
Serving Size: 8 .5 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LORI_25403.
Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Remove and discard the sage. Stir in the coconut milk.
Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.) Taste, and season with additional salt, pepper and cayenne if needed.
Serve warm, with optional garnishes if desired.
Serving Size: 8 .5 servings
Number of Servings: 8
Recipe submitted by SparkPeople user LORI_25403.