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Crock Pot Butternut Squash Soup
A fix it and forget it creamy soup.
Prep Time
5
minutes
mins
Cook Time
4
hours
hrs
30
minutes
mins
Total Time
4
hours
hrs
35
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
4
servings
Author:
Everything Air Fryer
Equipment
CrockPot
Immersion Blender
Ingredients
4-6
cups
butternut squash
peeled & chopped (1 ½ pounds)
1
apple
large dice
1
carrot
large dice
1
onion
large dice
1
tablespoon
butter
2 ½
cups
chicken broth
½
teaspoon
ginger
¼
teaspoon
cinnamon
salt and pepper to taste
½
cup
heavy cream
Instructions
In a medium sauce pan sauté butter and onions together until tender.
Add all ingredients to the crockpot except for the heavy cream. Cook on high for 3-4 hours or until vegetables are soft.
Puree soup with a hand blender and stir in heavy cream. Return to the crockpot and cook for an additional 30 minutes.
Nutrition
Serving:
1
cup
|
Calories:
246
kcal
|
Carbohydrates:
30
g
|
Protein:
3
g
|
Fat:
14
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
48
mg
|
Sodium:
602
mg
|
Potassium:
821
mg
|
Fiber:
5
g
|
Sugar:
10
g
|
Vitamin A:
20531
IU
|
Vitamin C:
46
mg
|
Calcium:
117
mg
|
Iron:
2
mg