Slow Cooker Butternut Squash Soup Recipe
This slow cooker butternut squash soup is easy to prepare and oh-so delicious to eat. You will eat it all winter long, we guarantee it!
Ingredients
- 2 Tbsp unsalted butter
- 1 medium yellow onion diced
- 3 medium carrots peeled and sliced
- 1 butternut squash peeled, seeded and chopped into 1" cubes (about 5–6 cups)
- 2 bay leaves
- 2 14.5 oz cans low-sodium chicken broth
- salt and black pepper to taste
- pumpkin seeds for garnish, optional
Instructions
- Add the butter, onion, carrots, butternut squash and bay leaves to the slow cooker. Pour the chicken broth over all of the ingredients. Cook on low for 6 hours or on high for 3½–4 hours.
- Once vegetables are cooked and soft, remove the bay leaves and purée the soup using an immersion blender. If you don’t have an immersion blender, add the soup to a regular blender in stages. Only fill the blender about ¼ of the way full to avoid splattering.
- Season to taste with salt and pepper, garnish with toasted pumpkin seeds and enjoy!
Notes
Be sure to count all of the bay leaves that you add so you are sure to get them all out!
Nutrition
Calories: 148kcal | Carbohydrates: 19g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 290mg | Potassium: 651mg | Fiber: 4g | Sugar: 5g