Crock Pot Roasted Butternut Squash Soup
Ingredients
- 2 ½ cups vegetable stock
- 1 medium sweet onion, diced
- 1 carrot, diced
- 1 large butternut squash, peeled, seeded & cubed (about 6 cups)
- 1 small green apple, peeled & cubed
- ¼ teaspoon nutmeg
- ½ teaspoon cinnamon
- ¼ teaspoon sage
- 2 bay leaves
- ¼ teaspoon salt, or to taste
- ½ teaspoon pepper, or to toast
- ¼ cup Greek yogurt, plus additional for garnish
- garnish: roasted pumpkin seeds
Instructions
- Put the stock, onion, carrots, butternut squash, apple, nutmeg, cinnamon, sage, salt, pepper and bay leaves in a large Crock Pot.
- Allow the soup to cook on high for 3-4 hours or low 6-8 hours until all the vegetables are completely tender.
- Remove the bay leaves.
- With an immersion blender, blend the soup well. Alternatively, you can blend the soup in a standard blender in batches. If it's too thick add more broth.
- Stir in the Greek yogurt!
- Serve with a dollop of greek yogurt and pumpkin seeds!
Notes
This soup is great with pumpkin seeds on top!
Nutrition
Calories: 158kcalCarbohydrates: 39gProtein: 4gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 763mgPotassium: 874mgFiber: 6gSugar: 15gVitamin A: 22816IUVitamin C: 46mgCalcium: 128mgIron: 2mg
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