Creamy Butternut Squash Soup
It's simple to make hearty soup in your slow cooker, and this recipe will make even the fussiest eaters love squash!
Ingredients
| Butternut squash | 1 1/2 Pound , peeled and cubed | |
| Onion | 1 , quartered | |
| Carrot | 1 , peeled and cubed | |
| Sweet potato | 1 Medium , peeled and cubed | |
| Sugar | 1/2 Teaspoon | |
| Cinnamon | 1/4 Teaspoon | |
| Nutmeg | 1/8 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Ground ginger | 1/8 Teaspoon | |
| Chicken bouillon cube | 30 Gram ((3 cubes)) | |
| Water | 3 Cup (48 tbs) | |
| Whipping cream/Half | and |
Directions
MAKING
1. In a slow cooker, place together squash, onion, carrot, sweet potato, sugar, cinnamon, nutmeg, salt, pepper, ground ginger, bouillon cube and water.
2. Put the lid and cook on low heat for 8 to 10 hours, or on high setting for 4 to 5 hours.
3. Put off the heat and using an immersion blender, purée squash mixture in the slow cooker, or carefully purée in batches using a blender.
4. Transfer the puree back into slow cooker.
5. In a small bowl, mix together cream or half-and-half with about 1/4 cup of puréed mixture and stir well.
6. Pour the cream mixture into slow cooker and mix well.
SERVING
7. Garnish as desired and serve hot in soup bowl.
Recipe Summary
Nutrition Facts
Serving size
Calories 239Calories from Fat 121
% Daily Value*
Total Fat 13 g20%
Saturated Fat 8 g40%
Trans Fat 0 g
Cholesterol
Sodium 1281 mg53.38%
Total Carbohydrates 26 g8.7%
Dietary Fiber 3 g12%
Sugars 7 g
Protein 2 g4%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
