Slow-Cooker Curried Butternut Squash Soup

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Slow-Cooker Curried Butternut Squash Soup
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.
total:
3 hrs 45 mins
active:
10 mins
Servings:
8
Slow-Cooker Curried Butternut Squash Soup Dera Burreson

Ingredients

Directions

  • 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 3 1/2 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.

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To make ahead

Refrigerate soup for up to 4 days. Reheat before serving.

Nutrition Facts

Serving Size:
1 cup
Per Serving:
153 calories; protein 2.2g; carbohydrates 14.5g; dietary fiber 3.1g; fat 10.8g; saturated fat 9.4g; vitamin a iu 9302.7IU; vitamin c 20.5mg; folate 34mcg; calcium 59.9mg; iron 2.5mg; magnesium 56.8mg; potassium 453.5mg; sodium 424.2mg; thiamin 0.1mg.
Exchanges:

2 fat, 1/2 starch, 1/2 vegetable
© Copyright 2022 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 05/21/2022
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