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Squash Soup Recipe
Wendy Zitzman
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Simple and delicious squash soup cooked in a crock pot. A great way to have a cozy fall meal ready to go in the evening.
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Prep Time
Prep Time
30
minutes
mins
Cook Time
Cook Time
4
hours
hrs
Total Time
Total Time
4
hours
hrs
30
minutes
mins
Servings
Servings
12
people
Calories
Calories
131
kcal
Ingredients
1x
2x
3x
6
lbs
butternut squash
2
Tbsp olive oil
2
large onions
-
sliced
2
Tbsp brown sugar
1
Tbsp fresh ginger
-
minced
2
sticks cinnamon
1 ¼
tsp
salt
6
cups
vegetable broth
2
cups
water
Instructions
Preheat the oven to 350 degrees F.
Slice the squash in half. Place the squash directly on the oven rack, or on a baking sheet.
Bake for 15 minutes, or until the skin is slightly loosened.
Remove from the oven and allow it to cool for a few minutes.
Meanwhile, sauté the onion in the olive oil for 3-4 minutes, or until tender.
Add the brown sugar, ginger and garlic. Cook for another minute.
Combine all ingredients in a crockpot.
Cook on low for 6-8 hours or high for 4-6 hours.
Remove the cinnamon sticks.
Puree with an immersion blender, or use a regular blender (work in batches).
Notes
The entire recipe makes 12 servings (about 3 quarts)
The serving size is about 1 cup
Nutrition
Calories:
131
kcal
(7%)
Carbohydrates:
28
g
(9%)
Protein:
4
g
(8%)
Fat:
2
g
(3%)
Saturated Fat:
1
g
(6%)
Fiber:
7
g
(29%)
Sugar:
9
g
(10%)
Course
Course:
Main Course Recipes
Cuisine
Cuisine:
American Recipes
Cooking Method:
Slow Cooker Recipes
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