Rating: 3.5 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1

A rich soup without lots of calories. Perfect with a crusty bread. You can substitute white onion for the yellow onion, if desired.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.

  • Spread squash, carrots, and onion out into a single layer on the prepared baking sheet.

  • Bake in the preheated oven until slightly browned, about 10 minutes. Cut rind from squash and discard.

  • Place bouillon cubes in a slow cooker. Pour peeled squash pieces, carrots, onions, and potato into slow cooker. Pour water over vegetables and stir in bay leaf, garlic powder, nutmeg, salt, and black pepper.

  • Cook on High for 4 hours, stirring once. Discard bay leaf.

  • Puree soup with an immersion blender until smooth.

Nutrition Facts

194 calories; protein 4.4g; carbohydrates 49.1g; fat 0.6g; sodium 73.4mg. Full Nutrition