Slow-Cooker Roasted Butternut Squash Soup Recipe
This easy slow-cooker recipe combines roasted butternut squash, onion, garlic, and spices for a smooth and rich soup.
Ingredients
- 1 medium butternut squash about 2 lbs, peeled and cubed
- 1 medium onion chopped
- 2 cloves garlic minced
- 3 cups vegetable broth
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Salt and pepper to taste
- 1 tablespoon olive oil optional for roasting
- 1 tablespoon maple syrup optional for sweetness
Instructions
- Roast the Squash (Optional): Preheat the oven to 400°F. Toss the cubed squash with olive oil, salt, and pepper, and roast for 25-30 minutes.
- Prepare Ingredients for Slow Cooker: Add the roasted squash, onion, garlic, cinnamon, nutmeg, and vegetable broth into the slow cooker.
- Slow Cook: Set the slow cooker to low and cook for 4-5 hours.
- Blend: Once everything is tender, blend the soup until smooth. You can use a hand blender or a regular blender.
- Finish and Serve: Stir in maple syrup if desired and season with salt and pepper to taste. Serve hot.
Notes
Nutritional Values (Per Serving)
- Calories: 180
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 31g
- Fiber: 6g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Vitamin A: 150%
- Vitamin C: 20%
- Iron: 6%
- Calcium: 4%
- Potassium: 8%
Additional Notes/Tips to Enhance the Flavor
- Add a swirl of cream or coconut milk for extra richness.
- Top with roasted pumpkin seeds or croutons for crunch.
- If you like a little spice, toss in a pinch of cayenne pepper.
- For a more intense flavor, let the soup rest for an hour after blending.