Butternut Squash Carrot Crockpot Soup

Prep Time: 25 minutes

Cook Time: 4 hours

Category: soup

Servings: 8

Butternut Squash Carrot Crockpot Soup

My favorite fall soup, it is easy, delicious, and comforting. It is perfect for a cool autumn evening. If desired, top each serving with roasted pumpkin seeds.

Ingredients

  • 1 tsp olive oil
  • 1 Tbsp fresh ginger, minced
  • 1/4 sweet vidalia onion, chopped
  • 1 carrot, peeled and chopped
  • 1/2 large butternut squash, peeled and cut into 1 inch cubes
  • 1 Tbsp brown sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 32 oz low sodium vegetable stock

Instructions

  • Add olive oil to crockpot.
  • Add ginger and chopped onion and carrot to crockpot.
  • Add cut up butternut squash to crockpot.
  • Add brown sugar, nutmeg, cinnamon, allspice, and vegetable stock to crockpot and stir.
  • Cook on high for 4 hours.
  • Let it cool.
  • Then blend in blender until smooth.
  • Transfer back to crockpot and heat on low until ready to serve.

Notes

Rich in beta carotene, potassium, and fiber. This nutrient rich soup is an excellent source of antioxidants which helps support a strong immune system.

Nutrition Facts

Butternut Squash Carrot Crockpot Soup

Serves 1 cup

Amount Per Serving
Calories 100
% Daily Value*
Total Fat 0
Saturated Fat 0
Trans Fat
Cholesterol 0
Sodium 0
Total Carbohydrate 22 7.3%
Dietary Fiber 0
Sugars
Protein 2
Vitamin A Vitamin C
Calcium Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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