Passionate About Iowa City
and the Moms Who Live Here.

Easy Slow Cooker Squash Soup Recipe–Picky eater approved!

Nothing says winter like soup. I love the way that a simmering pot of soup can fill the whole house with yummy smells and warm your insides down to your toes when you sit down to eat.  However, with a 45 minute commute from work to home, I need weeknight supper dishes that can be on the table within 15 or 20 minutes from walking in the door, which doesn’t leave much time in the evening for soup simmering.

Enter the slow cooker! I’ve been using my slow cooker more and more over the past few years.  Paired up with an old Christmas light timer, I’ve been able to adapt several of our family favorite recipes so that I can walk in the door with dinner almost ready to eat. Here is our family’s favorite squash soup recipe, which can be easily prepared in the morning, cooked all afternoon, and finished off in about 10 minutes upon arriving home in the evening.Even my five-year-old, who subsists mainly on mac ‘n cheese and chicken nuggets, approves of this smooth and tasty winter treat.  Enjoy!

Easy Squash Soup (Crock Pot Method)

Ingredients:

  • 1 medium size butternut squash (peeled, seeded, and chopped into 1″ cubes)
  • 2 stalks celery (chopped)
  • 1 cup carrots (chopped)
  • 1 TBSP minced garlic (or 2 cloves garlic chopped fine)
  • 2 small white potatoes (chopped)
  • 1 small onion (chopped fine)
  • 32 ounces vegetable or chicken broth
  • 2 tsp powdered ginger
  • 1 tsp nutmeg
  • 1-2 tsp salt (to taste)

Instructions:

1. Peel and seed the butternut squash, then chop into 1″ cubes.

easy crock pot squash soup for the slow cooker

2. Chop the celery, carrots, potatoes, and onion. Place all vegetables into the crock of your slow cooker.

3. Add broth, garlic, ginger, and nutmeg. If you need a little more liquid you can add more broth or water to be sure the vegetables are completely covered.

easy crock pot squash soup for the slow cooker

4. Cook on low for 6-7 hours or on high for 3-4 hours until the vegetables are very tender.

5. Blend the soup to a smooth consistency using an immersion blender.

                Note: If you don’t have an immersion blender you can transfer the soup in small batches to a blender and puree on low speed.  Just be careful as hot liquid can bubble up easily in the blender.

6. Add salt to taste.

7. Serve immediately with warm crusty bread and a green vegetable for a colorful winter plate!

easy crock pot squash soup for the slow cooker

 

Easy Squash Soup for the Slow Cooker
Write a review
Print
402 calories
83 g
0 g
4 g
13 g
1 g
1531 g
7057 g
14 g
0 g
2 g
Nutrition Facts
Serving Size
1531g
Amount Per Serving
Calories 402
Calories from Fat 33
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 7057mg
294%
Total Carbohydrates 83g
28%
Dietary Fiber 15g
59%
Sugars 14g
Protein 13g
Vitamin A
376%
Vitamin C
246%
Calcium
20%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 medium size butternut squash (peeled, seeded, and chopped into 1" cubes)
  2. 2 stalks celery (chopped)
  3. 1 cup carrots (chopped)
  4. 1 TBSP minced garlic (or 2 cloves garlic chopped fine)
  5. 2 small white potatoes (chopped)
  6. 1 small onion (chopped fine)
  7. 32 ounces vegetable or chicken broth
  8. 2 tsp powdered ginger
  9. 1 tsp nutmeg
  10. 1-2 tsp salt (to taste)
Instructions
  1. 1. Peel and seed the butternut squash, then chop into 1" cubes.
  2. 2. Chop the celery, carrots, potatoes, and onion. Place all vegetables into the crock of your slow cooker.
  3. 3. Add broth, garlic, ginger, and nutmeg. If you need a little more liquid you can add more broth or water to be sure the vegetables are completely covered.
  4. 4. Cook on low for 6-7 hours or on high for 3-4 hours until the vegetables are very tender.
  5. 5. Blend the soup to a smooth consistency using an immersion blender.
  6. 6. Add salt to taste.
  7. 7. Serve immediately with warm crusty bread and a green vegetable for a colorful winter plate!
Notes
  1. If you don't have an immersion blender you can transfer the soup in small batches to a blender and puree on low speed. Just be careful, as hot liquid can bubble up easily in the blender.
beta
calories
402
fat
4g
protein
13g
carbs
83g
more
Iowa City Moms Blog https://www.citymomsblog.com/

 

, , , , , , , , ,

No comments yet.

Leave a Reply