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My review
Slow Cooker Butternut Squash Soup
NATAVE
"A rich soup without lots of calories. Perfect with a crusty bread. You can substitute white onion for the yellow onion, if desired."
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Ingredients
4 h 35 m servings 194 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup
Nutrition Facts
Per Serving: 194 calories; 0.6 g fat; 49.1 g carbohydrates; 4.4 g protein; 0 mg cholesterol; 73 mg sodium. Full nutrition
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Reviews
Read all reviews 99 Ratings
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Most helpful positive review
2/20/2015
Good soup! I made a few changes and this one is a keeper. I used chicken broth instead of the water, doubled the garlic powder and nutmeg, added some ground cinnamon and topped it with some heav...
Most helpful critical review
2/4/2015
This recipe is alright, but I did spice it up with 2 tbsp of brown sugar, 1/2 tsp cinnamon, 1/2 tsp coriander, and a pinch of both allspice and cloves. I didn't use any salt because the boullion...
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2/20/2015
Good soup! I made a few changes and this one is a keeper. I used chicken broth instead of the water, doubled the garlic powder and nutmeg, added some ground cinnamon and topped it with some heav...
2/15/2015
I added some extra garlic and Himalayan pink sea salt to boost the flavor but overall we loved this recipe. We tend to enjoy soups with a vegetable broth base and would make this again. I decide...
2/4/2015
This recipe is alright, but I did spice it up with 2 tbsp of brown sugar, 1/2 tsp cinnamon, 1/2 tsp coriander, and a pinch of both allspice and cloves. I didn't use any salt because the boullion...
2/1/2015
I didn't put this in the crockpot but just cooked it on the stove. I used chicken broth instead of water and boullion cubes. I did add about 1/2 cup of half and half at the end to smooth it ou...
2/3/2015
I followed the recipe exactly and It was ok. I swirled in sour cream for garnish when serving, and that helped somewhat. It would be a great soup if you are trying to watch your calories. If ...
10/9/2017
Yesterday was second time I made it and my Grandsons 3yrs old and 11mos old LOVED IT !! That now my daughter-in-law is going to make. Sister-in-law loved the flavours as well so she got the rec...
1/15/2017
I would recommend this recipe, easy and tasted really good...will make again.