What is better on a chilly winter day than a nice hearty bowl of soup? Butternut squash is a great winter vegetable that can be used in a variety of ways, including this super easy and healthy soup made right in the crockpot.
It is really as easy as chopping everything up and throwing it in to cook, but if you have the time and want to add a little extra flavor to the soup, you can saute the onion, garlic, and shallots for a few minutes before putting them into the crockpot. You can also roast the butternut squash ahead of time to make peeling easier and to bring out some of the caramelized flavors. Both of these steps are optional, and the soup is just as good without these steps if you are running short on time.
Makes 6 servings
- 1 large butternut squash, peeled and cut into large cubes (about 8 cups)
- 1 large onion, chopped
- 1 carrot, peeled and chopped
- 1 granny smith apple, peeled and chopped
- 4 cloves garlic, minced
- 1 large shallot bulb, chopped
- 4 sprigs thyme (or 1 tsp dried thyme)
- 1 sprig sage (or a pinch of dried sage)
- 1/2 tsp nutmeg
- 3 c. low-sodium vegetable broth
- ¼ tsp Kosher salt
- Black pepper, to taste
- In a large crockpot combine butternut squash, onion, carrot, apple, garlic, shallot, thyme, and sage. Pour in the vegetable broth, and season with salt, pepper, and nutmeg.
- Cover and cook on low for about 8 hours or on high for about 4 hours, until squash is very tender.
- If using fresh herbs, remove sprigs from the mixture after cooking.
- Using an immersion blender, blend the soup in the crockpot until smooth. Alternatively, you can transfer the soup in 2-3 batches into a traditional blender and blend together that way, but be very careful with the hot liquid.
- Serve with an optional garnish of additional sprigs of thyme or fresh parsley
Nutrition Information per Serving
- 160 kcal
- 39g carbohydrates
- 7.5g dietary fiber
- 0.5g fat
- 3.5g protein
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