SLOW COOKER BLISSFUL BUTTERNUT SQUASH SOUP

This is the easiest, creamiest, yummiest Fall slow cooker soup recipe – perfect for all you butternut lovers out there!

INGREDIENTS:

  • 16 oz (1/2 small) butternut squash, halved, seeds removed
  • 16 oz (1/2) buttercup or kobacha squash, halved, seeds removed but not peeled
  • 2 large shallot, quartered
  • 2 cup chicken or vegetable broth (or 1-1/2 tbsp Better Bouillon w/water)
  • 3/4 cup light coconut milk
  • pinch nutmeg
  • optional garnish: drizzle coconut milk, chives, pepitas

DIRECTIONS:

  1. Place the squash, shallots and broth in the slow cooker.
  2. Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted.
  3. Remove squash from skin and discard the peel.
  4. Stir in coconut milk and nutmeg.
  5. Blend in a blender or using an immersion blender.
  6. Season to taste with salt and pepper and garnish with more coconut milk and chives, if desired.

NUTRITION INFORMATION

Yield: 4 servings, Serving Size: 1 1/4 cup

  • Amount Per Serving:
  • Smart Points: 2
  • Points +: 4
  • Calories: 152
  • Total Fat: 3g
  • Saturated Fat: 1.5g
  • Cholesterol: 2.5mg
  • Sodium: 310mg
  • Carbohydrates: 35g
  • Fiber: 8.5g
  • Sugar: 1.5g
  • Protein: 3g

Recipe source : http://www.skinnytaste.com/slow-cooker-blissful-butternut-squash/#JbpyByKWqbv0zma2.99