Minutes Prep time: 30
Minutes Total time: 210
Servings: 8
Difficulty: easy
1 large butternut squash, peeled, seeded, cut in 1-1/2 inch chunks
1 large sweet potatoes, peeled, cut in 1-1/2-inch chunks
1 small onion, cut in 1-1/2-inch chunks
1 medium granny Smith apple, peeled, cut in large chunks
1 pkg (32 oz each) Gardein® Plant-Based Chick'n Broth
2 teaspoons curry powder
1 teaspoon kosher salt
1/4 cup coconut milk
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 73 mg | 7% |
| Carbohydrate | 26 g | 9% |
| Cholesterol | 0 | |
| Total Fat | 2 g | 4% |
| Iron | 1 mg | 8% |
| Calories | 121 kcal | 6% |
| Sodium | 608 mg | 25% |
| Protein | 2 g | 5% |
| Saturated Fat | 1 g | 7% |
| Sugars | 8 g | 1% |
| Vitamin C | 27 mg | 45% |
Add squash, sweet potato, onion, apple, broth, curry powder, and salt to a 4.5-to-6-quart electric slow cooker. Cover and cook on low 4 to 5 hours or high 3 to 4 hours, until vegetables are fall-apart tender.
Carefully puree soup using an immersion blender or blend in batches using a countertop blender. Serve your slow cooker butternut squash soup with a drizzle of coconut milk.
Slow Cooker Butternut Squash Soup
