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SkinnyMS

Slow Cooker Carrot Squash Soup

This creamy and flavorful soup will get you through the cold winter months.
Prep Time15 minutes
Cook Time4 hours 10 minutes
Total Time4 hours 25 minutes
Course: Dinner, Lunch, Soup
Cuisine: American
Keyword: dairy-free, Gluten-Free, Kid-Friendly, Plant-Based, Slow Cooker, Vegetarian
Servings: 4 people
Calories: 147kcal
Author: Chef Nichole

Ingredients

US Customary - Metric
  • 1/2 white onion chopped small
  • 1 to 2 garlic cloves minced
  • 2 carrots medium, peeled and chopped small
  • 1 apple peeled and chopped small (any variety)
  • 1 tablespoon ginger fresh, minced
  • 1 butternut squash small, peeled and chopped small
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground cinnamon
  • 4 cups vegetable broth low-sodium
  • 1/2 cup coconut milk
  • 2 tablespoons pure maple syrup

Instructions

  • Combine all ingredients in a slow cooker except for the coconut milk and maple syrup. Cook on low for 8 hours or high for 4 hours.
  • Place the soup into a blender, small portions at a time filling the blender no more than 1/2 full and blend until smooth. Stir in the coconut milk and maple syrup. Serve hot and enjoy!

Nutrition

Serving: 1.5cups | Calories: 147kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Sodium: 537mg | Fiber: 3g | Sugar: 13g |
SmartPoints (Freestyle): 7
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SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7