Crock Pot Winter Squash Soup with Goat Cheese Crumbles
Butternut squash, acorn squash, & warm spices come together in the crock pot to make this hearty Winter Squash Soup an instant Fall favorite. Easy enough for a busy weeknight dinner, yet refined enough for your holiday meal!
Servings 8 servings
Calories 187kcal
Ingredients
- 1 lg Butternut Squash; peeled, seeded, & cut into 2" cubes
- 1 lg Acorn Squash; peeled, seeded, & cut into 2" cubes
- 1 lg Yellow Onion, quartered
- 2 Carrots, cut into 2" pieces
- 1 tart Apple; peeled, seeded, & quartered
- 1 tsp ground Black Pepper
- ¼ tsp Salt
- 2 c. Chicken Broth (or Vegetable Broth)
- 3 c. Water
- 2 tbsp Heavy Cream (or non-dairy heavy cream)
- ¼ tsp Paprika
- ¼ tsp Cumin
- Sour Cream and/or Goat Cheese Crumbles for serving (optional)
Instructions
- Add first 9 ingredients to crock pot & cook on HIGH for 6 hours. Add remaining ingredients & using an immersion blender or small batches in a blender, blend the contents of the crock pot until smooth & creamy.
- Serve with a dolllop of sour cream or crumbled goat cheese.
Notes
For vegetarian/vegan: use vegetable broth and non-dairy heavy cream.
Nutrition
Serving: 1bowl | Calories: 187kcal | Carbohydrates: 9.3g | Protein: 6g | Fat: 14.5g | Saturated Fat: 9.3g | Cholesterol: 49mg | Sodium: 230mg | Fiber: 1.8g | Sugar: 3.8g | Calcium: 167mg | Iron: 1mg
