Skip the roasting in this butternut squash soup recipe and let your slow cooker do the work instead. Just load up all the ingredients into the crock pot, set it and forget it for an easy, healthy dinner or packable lunches.
Nutrition per serving may change if servings are adjusted.
1 medium butternut squash (2-2½ pounds), peeled, seeded and cubed (about 5 cups)
3 cups "no-chicken" broth or vegetable broth
1 medium onion, chopped
4 teaspoons curry powder
½ teaspoon garlic powder
¾ teaspoon salt
1 (14 ounce) can coconut milk
1-2 tablespoons lime juice, plus wedges for serving
Chopped fresh cilantro for garnish
Stir squash, broth, onion, curry powder, garlic powder and salt together in a 5-quart slow cooker. Cover and cook until the vegetables are very tender, 7 hours on Low or 3½ hours on High. Turn off heat and stir in coconut milk and lime juice to taste. Puree with an immersion blender until smooth. Garnish with cilantro.
To make ahead: Refrigerate soup for up to 4 days. Reheat before serving.
153 calories;11 g fat(9 g sat); 3 g fiber; 15 g carbohydrates; 2 g protein; 34 mcg folate; 0 cholesterol; 0 g sugars; 0 g added sugars; 9,303 IU vitamin A; 20 mg vitamin C; 60 mg calcium; 2 mg iron; 424 mg sodium; 453 mg potassium
Vitamin A (186% daily value), Vitamin C (33% dv)
Lovely, delicious cold-weather soup. Few ingredients and so easy to make (I'm an intermediate cook at best). My friend said she would've liked some chunks, but I prefer pureed soups so I can't tell I'm ingesting veg! ;)
October 01, 2018
I added carrots and 2 tablespoons grated fresh ginger. Delicious soup.