SLOW COOKER BUTTERNUT SQUASH SOUP
Enhanced by a bit of spice, this velvety soup gets its heft from the squash, onion and garlic, instead of relying on caloric cream and butter. Carotenoid-rich butternut squash is perhaps one of the most perfect fall superfoods, and any leftover cubes you might have are perfect for roasting and adding to salad.
8 cups butternut squash [peeled and chopped into 1″ cubes]
1 yellow onion, finely chopped
2 cloves of garlic, minced
32 ounces vegetable broth
⅛ teaspoon cayenne pepper
½ teaspoon red chili flakes
½ teaspoon black pepper
½ teaspoon white pepper
3 sprigs fresh thyme
HOW TO MAKE IT
Peel and chop butternut squash into cubes about 1″ square.
Chop onion and mince garlic.
In a large crockpot, add squash, onions, garlic, thyme, and broth.
Add seasonings and use a spoon to stir them in.
Set temperature to low and cook for 4-6 hours, stirring occasionally. The soup is done when the squash is very fork tender
Using an immersion blender, puree the ingredients until smooth and all chunks have disappeared. If you don’t have an immersion blender, just pour the mixture into a regular blender [in 2 batches, if necessary] and blend until smooth.
Serve with fresh black pepper and a crusty baguette.
118 calories, 1 g fat, 0 mg cholesterol, 489 mg sodium, 25 g carbs, 4 g fiber, 5 g sugars, 5 g protein