Crockpot Butternut Squash Soup
Are you ready for a belly-warming and delicious soup? Look no further than this Crockpot Butternut Squash Soup! Packed with incredible flavors, this soup is perfect for those chilly nights when you want something comforting and easy to make. Plus, it’s keto-friendly, so you don’t have to worry about it derailing your low-carb diet.
Ingredients:
- 1 whole butternut squash, peeled and cubed
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon of curry powder
- 1 tablespoon of olive oil
- 4 cups of vegetable broth
- Salt and pepper to taste
Instructions:
1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
2. Add the cubed butternut squash to the skillet, along with the curry powder. Stir well to coat the squash in the spices.
3. Transfer the mixture to a Crockpot and pour in the vegetable broth. Season with salt and pepper to taste.
4. Cover the Crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the squash is tender and easily mashed with a fork.
5. Use an immersion blender or a regular blender to puree the soup until smooth and creamy.
6. Serve hot and garnish with a sprinkle of fresh herbs if desired. Enjoy!
How to Prepare:
This Crockpot Butternut Squash Soup is super easy to prepare. Simply peel and cube the butternut squash, chop the onion and garlic, and sauté them in a skillet with the curry powder. Then, transfer everything to a Crockpot, add vegetable broth, and cook on low for 6-8 hours or on high for 3-4 hours. Finally, puree the soup until smooth and creamy, and it’s ready to be served!
Preparation Time:
The preparation time for this Crockpot Butternut Squash Soup is minimal. It takes about 20 minutes to peel, chop, and sauté the ingredients. After that, you just need to let the Crockpot do its magic and cook the soup for 6-8 hours on low or 3-4 hours on high. So, in total, the preparation time is around 7-8 hours.
Servings:
This recipe makes approximately 6 servings of Crockpot Butternut Squash Soup. However, you can easily adjust the quantities to make more or less, depending on your needs. Leftovers can be stored in the refrigerator for up to 5 days or frozen for later consumption.
Nutrition Facts:
One serving of this Crockpot Butternut Squash Soup contains approximately:
- Calories: 150
- Fat: 5g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
Please note that these values may vary depending on the specific ingredients and brands used. It’s always a good idea to check and adjust the nutrition facts accordingly.
Tips:
- To make this soup even more flavorful, you can add other spices and herbs, such as cinnamon, nutmeg, or thyme.
- If you prefer a chunkier soup, you can reserve some of the cubed butternut squash before pureeing the rest.
- For a creamier texture, you can stir in a splash of heavy cream or coconut milk before serving.
- Don’t be afraid to get creative with the toppings! Some delicious options include toasted pumpkin seeds, crispy bacon bits, or a dollop of sour cream.
So, grab your Crockpot and get ready to enjoy a bowl of this comforting and flavorful Butternut Squash Soup. It’s the perfect keto-friendly dish for those cozy nights in!
FAQs:
Q: Can I use frozen butternut squash instead of fresh?
A: Yes, you can use frozen butternut squash if fresh is not available. Just make sure to thaw it before using it in the recipe.
Q: Is this soup freezer-friendly?
A: Absolutely! You can freeze the soup in an airtight container for up to 3 months. Just thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave before serving.
Q: Can I use an Instant Pot instead of a Crockpot?
A: Yes, you can make this soup in an Instant Pot as well. Simply follow the same steps, but instead of transferring the mixture to a Crockpot, cook it in the Instant Pot on high pressure for 10 minutes. Then, blend the soup using the “Soup” function.
