Slow Cooker Butternut Squash Sweet Potato Soup
Slow Cooker Butternut Squash Sweet Potato Soup might be a good recipe to expand your soup collection. This recipe serves 6. Watching your figure? This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe has 137 calories, 2g of protein, and 0g of fat per serving. For $1.12 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 6 hours and 15 minutes. If you have allspice, nutmeg, thyme, and a few other ingredients on hand, you can make it. 23 people found this recipe to be scrumptious and satisfying. It is brought to you by A Cedar Spoon. It can be enjoyed any time, but it is especially good for Autumn. Overall, this recipe earns an excellent spoonacular score of 85%. If you like this recipe, you might also like recipes such as Slow Cooker Butternut Squash & Sweet Potato Soup + Giveaway, Slow Cooker Butternut Squash Soup, and Slow Cooker Butternut Squash Soup.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 360 minutes
Ingredients:
1/4 teaspoon allspice
Garnish options: chopped apple, yogurt, pumpkin seeds
1 medium butternut squash, peeled and cubed
3 carrots, peeled, chopped
2 celery stalks, chopped
1/4 teaspoon cinnamon
2 garlic cloves, minced
1/2 teaspoon freshly grated ginger
1/4 teaspoon nutmeg
1/2 sweet onion, chopped
1 sweet potato, peeled and cubed
1/4 teaspoon thyme
3 cups vegetable broth (or chicken broth)
Equipment:
slow cooker
immersion blender
blender
Cooking instruction summary:
Add sweet potato, butternut squash, carrots, celery, onion, garlic and vegetables broth to a slow cooker and stir to combine. Cook on low for 6 hours or high for 4 hours (make sure vegetables are tender).Add the spices and salt and pepper to taste.In batches blend the soup in a blender or use an immersion blender. Taste the soup and adjust spices according to your tastes.Serve warm with crusty bread and garnish with a spoonful of greek yogurt and pumpkin seeds.
Step by step:
1. Add sweet potato, butternut squash, carrots, celery, onion, garlic and vegetables broth to a slow cooker and stir to combine. Cook on low for 6 hours or high for 4 hours (make sure vegetables are tender).
2. Add the spices and salt and pepper to taste.In batches blend the soup in a blender or use an immersion blender. Taste the soup and adjust spices according to your tastes.
3. Serve warm with crusty bread and garnish with a spoonful of greek yogurt and pumpkin seeds.
Nutrition Information:
covered percent of daily need
