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Add a photoPrep Time:10 min Cook Time:40 minutes on stove top. I like to make this in the slow cooker either on low or high depending on how quickly you want to eat the soup :) so timing showed is for stove top
Level:0 Serves:6
Ingredients
- 1 butternut squash, peeled
- Nutmeg (I used ground ginger instead, found this gave it a nicer flavour) to your taste
- 2 tablespoons unsalted butter to sauté the onion before adding to slow cooker.
- Salt and pepper
- 1 onion, chopped, add one carrot or parsnip (as pre reviews)
- 5 cups chicken stock or Veggie stock start with 4 cups and adjust as per your taste
- 1-2 carrots
Directions
- Cut squash into 1-inch chunks.
- In large pot melt butter. Add onion and cook until translucent, about 8 minutes.
- Add onion and ground or minced ginger to squash and stock in slow cooker. Cook until squash & carrot is tender.
- Remove squash chunks with slotted spoon and place in a blender and purée. I used an immersion blender in the slow cooker
- Return blended squash to pot.
- Stir and adjust seasoning's
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 231g | |
| Recipe makes 6 servings | |
| Calories 60 | |
| Calories from Fat 36 | 60% |
| Total Fat 4.09g | 5% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 322mg | 13% |
| Potassium 226mg | 6% |
| Total Carbs 3.63g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.35g | 1% |
| Protein 2.32g | 4% |
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