Creamy Slow Cooker Butternut Squash Soup
This Creamy Slow Cooker Butternut Squash Soup is oh-so-simple to make (dump-and-go), and it’s light on the calories! It truly embodies the creamy, cozy flavors of fall.
Equipment
- 1 multicooker
Ingredients
- 1 large butternut squash peeled, seeded, cubed (about 2¼ lbs.)
- 4 cups veggie stock 1 quart
- ½ yellow onion diced
- 3 cloves garlic minced or pressed
- 2 tsp. Kosher salt
- ¾ tsp. freshly ground black pepper
- Pinch of cinnamon
- Pinch of nutmeg
- 4 fresh sage leaves chopped (or ¼ tsp. dried sage)
- 8 springs fresh thyme or ¼ tsp. dried thyme
- ½ cup heavy cream
- Bacon chopped, for garnish
- Pepita seeds for garnish
Instructions
- Combine all ingredients except for the heavy cream and garnishes in your slow cooker, stir to combine, cover, and cook on high for 4 hours or low for 8.
- Once butternut squash is cooked through and softened, stir in the heavy cream. Using an immersion blender, blend the soup until your desired consistency. Or, carefully transfer the soup to a blender, cover the top with a towel to allow heat to escape, and blend until your desired consistency.
- Garnish with chopped bacon and pepita seeds.
- This soup also freezes very well, so make some extra for leftovers!
Nutrition
Serving: 1gCalories: 151kcalCarbohydrates: 19gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 24mgSodium: 1291mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 13981IUVitamin C: 30mgCalcium: 87mgIron: 1mg
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.
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