Slow Cooker Apple Butternut Squash Soup Recipe

2021-09-22
  • Yield: 8
  • Servings: 8
  • Prep Time: 10m
  • Cook Time: 5:00 h
  • Ready In: 5:10 h

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Nutritional Info

This information is per serving.

  • Calories

    155
  • Carbohydrates

    32.6 g
  • Cholesterol

    1.3 mg
  • Fat

    2.8 g
  • Protein

    3.3 g
  • Saturated Fat

    0.2 g
  • Serving Size

    1
  • Sodium

    48 mg
  • Sugar

    1 g
  • Trans Fat

    0 g
  • Unsaturated Fat

    0 g
  • Potassium

    130 mg
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Slow cooker apple butternut squash soup recipe. Very delicious vegetable soup cooked in a slow cooker. This soup is an excellent autumn offering. To make a Spiced Sour Cream:

Spiced Sour Cream Recipe:

Makes about 1 cup (250 ml)

Ingredients: 1/2 cup (250 ml) reduced-fat sour cream, 1 teaspoon granulated sugar, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground ginger, 1 teaspoon freshly squeezed lemon juice

Instructions: Combine all ingredients. Mix well. Serve with Slow Cooker Apple Butternut Squash Soup Recipe.

There are different kinds of squash soup cooked in a slow cooker.

Slow Cooker Acorn Squash Soup Recipe

Makes 6 servings:

Ingredients: 2 cups (500 ml) low-fat chicken broth, 2 medium acorn squash, peeled and cut into cubes, 1/2 cup chopped yellow onion, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cumin, and 1/4 teaspoon ground coriander, 1/2 cup (125 ml) 2% low-fat milk, 1 tablespoon vinegar, salt and freshly ground black pepper, to taste

Instructions: In a slow cooker, combine all ingredients, except milk, vinegar, and seasoning. Cover the slow cooker and cook on a high-heat setting for 3-4 hours. Turn off the slow cooker. Transfer the cooked squash mixture to a food processor. Add stir in milk and vinegar. Process until smooth. Pour soup into soup bowls. Season to taste with salt and black pepper. Serve hot.

Slow Cooker Summer Squash Soup Recipe

makes 6 servings

Ingredients: 3 cups (750 ml) low-sodium fat-free chicken broth, 2 medium acorn squash, peeled and cut into cubes, 4 medium zucchini, peeled and chopped, 1 cup peeled and cubed Idaho potatoes, 1/3 cup chopped shallots and 1/3 cup chopped green onions, 2 cloves garlic, peeled and minced, 1½ teaspoons dried tarragon leaves, 1 cup chopped fresh spinach, 1/2 cup (125 ml) low-fat milk, 1 tablespoon cornstarch, salt and white pepper, cayenne pepper, for garnish, garlic croutons

Instructions: In a slow cooker, combine all ingredients, except spinach, milk, cornstarch, seasoning, and garlic croutons. Cover and cook on a high-heat setting for 4-5 hours, adding spinach during the last 15 minutes. Turn off the slow cooker. Pour squash mixture into a food processor. Stir in milk, and cornstarch. Process until smooth. Process until smooth. Season to taste with salt and white pepper. Serve hot.

Slow Cooker Apple Butternut Squash Soup Recipe

Ingredients

  • 3 cups (750 ml) chicken stock
  • 1 ¹⁄³ cups (330 ml) apple cider
  • 1 large butternut squash, peeled, seeded and cut into cubes
  • 2 tart cooking apples, peeled, cored, and chopped
  • 1½ cups chopped yellow onions
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • salt and freshly ground black pepper, to taste
  • Spiced Sour Cream (see recipe above)

Method

Step 1

In a slow cooker, combine all ingredients, except seasoning and Spiced Sour Cream. Mix well.

Step 2

Cover the slow cooker and cook on a high-heat setting for 4-5 hours.

Step 3

Turn off the slow cooker. Transfer the squash mixture to a food processor. Process until smooth.

Step 4

Ladle the soup into soup bowls. Season to taste with salt and black pepper. Serve hot.

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