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Crock-Pot® Slow Cooker Butternut Squash Soup
This healthy and comforting Crock-Pot® Slow Cooker Butternut Squash Soup recipe is made with smoky chipotle peppers and a hint of warm cinnamon.
Course
Soup
Cuisine
American
Diet
Vegetarian
Keyword
slow cooker, vegetarian
Prep Time
10
minutes
Cook Time
4
hours
Total Time
4
hours
10
minutes
Servings
4
Calories
142
kcal
Author
Liz DellaCroce
Equipment
Slow Cooker
Ingredients
6
cups
diced butternut squash - roughly one medium squash peeled
seeded and diced
4
cups
low sodium chicken broth
2
medium carrots
peeled and diced
1
medium onion
halved and quartered
2
chipotle peppers in adobo sauce
optional, remove seeds to keep mild
1
teaspoon
cinnamon
1
teaspoon
salt
½
teaspoon
cayenne
or pepper
US Measurements
-
Convert to Metric
Instructions
Place all ingredients inside a Crock-Pot® slow cooker and heat on High for 4 hours of Low for 8 hours.
To puree, use a handheld immersion blender or place in a high speed blender and pulse until creamy.
Check for seasoning and adjust accordingly. If you want a thinner consistency, add more chicken broth.
Drizzle with plain yogurt to serve.
Nutrition
Calories:
142
kcal
|
Carbohydrates:
33.1
g
|
Protein:
4.8
g
|
Fat:
0.6
g
|
Saturated Fat:
0.1
g
|
Polyunsaturated Fat:
0.5
g
|
Sodium:
1246
mg
|
Fiber:
6.6
g
|
Sugar:
8.7
g