Butternut Squash Carrot Crockpot Soup by siovanni | Oct 31, 2017 | Recipes, Soup | 0 comments Butternut Squash Carrot Crockpot Soup Prep Time: 25 minutes Cook Time: 4 hours Category: soup Servings: 8 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: 8 Amount Per Serving 1 cup 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. Building Better Nutrition 6.4.5 http://www.buildingbetternutrition.com/2017/10/31/butternut-squash-carrot-crockpot-soup/ Submit a Comment Cancel replyYour email address will not be published. Required fields are marked *Comment Name * Email * Website Notify me of follow-up comments by email. Notify me of new posts by email.