Slow Cooker Butternut Squash Soup
Creamy and smooth, with no prep or pre-cooking required, this Slow Cooker Butternut Squash Soup is a classic cool weather meal. Apples and a pinch of garam masala add an unexpected and totally comforting flavor to this soup that is freezer friendly, naturally gluten-free, and naturally vegan / vegetarian.
Servings: 4
Cost: $6.00
Equipment
- 4-quart or 6-quart Slow Cooker
- Immersion Blender
Ingredients
- 2 pounds Butternut Squash Cubes (frozen will work, but it always tastes better to use fresh)
- 1 Apple, peeled and cubed (a tart variety like Granny Smith is best)
- 2 teaspoons grated Fresh Ginger (optional; sub 1/4 tsp ground ginger)
- 1 teaspoon Brown Sugar
- 1/2 teaspoon Garam Masala
- 1/2 teaspoon Salt
- 2 Bay Leaves
- 3 cups Vegetable or Chicken Stock
Instructions
- Combine squash, apple, ginger, brown sugar, garam masala, salt, bay leaves, and stock in the bowl of a slow cooker. (To freeze: Combine all ingredients in a freezer-safe plastic bag or other freezer-safe container.)
- Cook on low for 7 to 8 hours or high for 4 to 5 hours. (After cooking time is finished, the soup can hold on the warming function for up to 2 hours.)
- Remove and discard bay leaves.
- Blend the soup with an immersion blender until smooth. (Note: Depending on how your slow cooker works - how hot it gets and how much steam escapes during cooking - your soup may have reduced more than necessary. If the soup is very thick, add some water a bit at a time until it reaches the right thickness.)
- Taste the soup and season with some additional salt if needed.
Notes
Nutrition
Calories: 196kcal | Carbohydrates: 40g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 558mg | Potassium: 1036mg | Fiber: 6g | Sugar: 13g | Vitamin A: 24133IU | Vitamin C: 50mg | Calcium: 117mg | Iron: 2mg