Easy Slow Cooker Butternut Squash Soup
Sweet, creamy, and rich butternut squash soup is comfort in a bowl. This low-carb recipe is great for those on a keto diet.
Equipment
- Slow Cooker
- Immersion Blender
Ingredients
- ½ C onion chopped
- 4 C butternut squash peeled and cubed
- 3 C chicken broth Vegetable broth can be substituted
- ¼ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ¼ teaspoon nutmeg
- 4 oz cream cheese room temperature
- ½ C toasted pepitas (hulled pumpkin seeds) OPTIONAL
Instructions
- Add all ingredients, through nutmeg to slow cooker. Stir to combine and put the lid on. Set slow cooker to high for 4 hours or low for 8 hours.
- Once complete, use an immersion blender inside the slow cooker crock to make smooth.
- Dice cream cheese into small pieces and add to the soup. Use immersion blender again to blend until smooth and creamy.
- Taste test and add more salt, if needed.
- Toast pepitas in a dry saute pan until desired brown color. Let cool.
- Ladle soup into bowls and top with a sprinkling of pepitas.
Notes
The calorie count & nutritional information is based on the recipe without the pumpkin seed/pepitas topping.
Nutrition
Calories: 122kcalCarbohydrates: 14gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 21mgSodium: 500mgPotassium: 399mgFiber: 2gSugar: 4gVitamin A: 10248IUVitamin C: 21mgCalcium: 72mgIron: 1mg
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