Crock Pot Curried Butternut Squash Soup
This Crock Pot Curried Butternut Squash Soup is creamy and delicious! It's also a ZERO point food if you're following Weight Watchers, and a great way to get those veggies in if you're on the 21 Day Fix!
Servings: 8
Calories: 93kcal
Equipment
- Slow Cooker
Ingredients
- 6 c butternut squash peeled and cubed
- 1 apple large, peeled and cubed
- 1 pear large, peeled and cubed
- 3 carrots large, peeled and chopped
- 1 leek medium, sliced
- 1 tsp cinnamon
- 1 tbsps curry powder
- 1/2 tsp allspice
- sea salt to taste
- black pepper to taste
- 2 c chicken stock or broth
- 1/2 c unsweetened almond milk
Toppings
- toasted pumpkin seeds
- finely chopped parsley
Instructions
- Add butternutsquash, apple, pear, carrots, and leek to a 6-quart or larger slow cooker crock. Sprinkle the curry powder, cinnamon, and all-spice on top and seasonwith salt and black pepper, to taste.
- Pour the chicken broth and almond milk over the vegetables and stir to combine. Cover and cook on high for 3 hours or low for 6 hours.
- When cook time is complete, remove lid and cool slightly before pureeing with an immersion blender. (If you don’t have animmersion blender, carefully transfer the vegetables in batches to a blender or food processor to process until smooth).
- To serve, transfer the soup into individual serving bowls and top with toasted pumpkin seeds and some fresh chopped parsley. Enjoy!
Notes
Cook times can vary significantly across different slow cooker models.
Serving size = about 1 1/2 cup
21 Day Fix Container Counts: 1 1/4 green, 1/4 purple
Weight Watchers Freestyle Points
Purple plan: 0 points
Green plan: 0 points
Blue plan: 0 points
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Nutrition
Calories: 93kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 43mg | Potassium: 525mg | Fiber: 5g | Sugar: 8g | Vitamin A: 15188IU | Vitamin C: 27mg | Calcium: 93mg | Iron: 1mg