Slow Cooker Butternut Squash Soup with Sausage
Minutes Prep time: 10
Minutes Total time: 490
Servings: 6
Difficulty: easy
Minutes Prep time: 10
Minutes Total time: 490
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
2 cans (8 oz each) Hunt's® Tomato Sauce with Basil, Garlic and Oregano
2 cups water
1 pkg (12 oz each) refrigerated butternut squash pieces
1/2 teaspoon garlic powder
1 pound bulk Italian pork sausage
1/2 cup dry ditalini pasta, uncooked
1 pkg (6 oz each) baby spinach leaves
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 86 mg | 9% |
Carbohydrate | 21 g | 7% |
Cholesterol | 53 mg | 18% |
Total Fat | 18 g | 27% |
Iron | 3 mg | 18% |
Calories | 318 kcal | 16% |
Sodium | 1099 mg | 46% |
Protein | 16 g | 32% |
Saturated Fat | 6 g | 30% |
Sugars | 5 g | 1% |
Vitamin C | 21 mg | 35% |
Spray inside of 4-quart slow cooker with cooking spray. Add tomato sauce, water, squash and garlic powder to slow cooker; stir to combine. Pinch sausage into bite-size pieces and place in slow cooker.
Cover; cook on LOW 7-1/2 hours or on HIGH 3-1/2 hours.
Stir in pasta and spinach; cover and cook on HIGH 30 minutes more or until pasta is tender.
If refrigerated chopped butternut squash is not available, use 1 (12-ounce) package frozen chopped butternut squash.
Another small pasta (macaroni, orzo or small shells) may be used in place of ditalini.
Slow Cooker Butternut Squash Soup with Sausage