Slow Cooker Butternut Squash Soup
Butternut squash soup makes a healthy appetizer for a party or a great meal at home during the winter. It's rich in antioxidants, vitamin A, vitamin C and fiber. Enjoy!
- 1 Tablespoon olive oil
- 2 lbs. butternut squash, cubed (about 5 cups)*
- 1 medium onion, chopped
- 2 cloves garlic
- ½ teaspoon dried thyme
- 3 medium carrots, peeled & chopped
- 2 medium stalks celery, chopped
- 3 cups low-sodium vegetable broth
- 2 Bay leaves
- ¼ teaspoon red pepper flakes
- 1 teaspoon. Salt
- ¼ tsp. pepper
Heat olive oil in a large skillet. Add onion and saute for 2-3 minutes.
Add garlic, dried thyme, and celery; cook an additional 2-3 minutes, adding white wine or vegetable broth as need to prevent vegetables from sticking.
Add carrots and stir to combine. Spoon into slow cooker, then add squash, broth, bay leaves, red pepper flakes, salt and pepper to slow cooker and cook on high for 4 hours.
Blend with an immersion mixer until smooth, then serve and enjoy!
*I use Trader Joe’s packaged, fresh cubed and washed butternut squash because I want a quick & easy option. It’s way too much work for me to peel, seed and chop it myself, but for those who enjoy this part, fresh butternut squash works great too.
Recipe by: Jill West, RDN, speaker, author and Registered Dietitian Nutritionist. She has a private practice in Lafayette, CA helping adults, families and student athletes achieve their health and performance goals.
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