Crock Pot Butternut Squash Soup
Creamy Crock Pot Butternut Squash Soup is easy to prepare and a marvelous go-to!
Servings: 4 Servings
Calories: 271kcal
Ingredients
- 2 tablespoons coconut oil or olive oil
- 1 large yellow onion diced
- 3 cloves large garlic minced
- 2 sprigs fresh thyme
- 1 medium butternut squash peeled, seeded and diced
- 1 large carrot peeled and chopped
- 1 large apple peeled, cored, and diced, I used a Pink Lady
- 3 cups to 5 low-sodium vegetable stock or chicken broth to desired consistency
- 2/3 cup full-fat canned coconut milk
- 1 teaspoon pure maple syrup
- 3/4 teaspoon salt or more to taste
- ¼ teaspoon ground coriander
- 1/8 teaspoon ground cinnamon
- Pinch ground nutmeg
- 1/8 teaspoon red pepper flakes optional
- 3 scoops Vital Proteins Pasture-Raised Grass-Fed Collagen Peptides powder
Instructions
- Heat the coconut oil over medium-high and add the chopped onion. Saute, stirring occasionally, until onion turns brown, about 12 minutes. Add the garlic and continue cooking another 2 minutes. Transfer the onion and garlic to your slow cooker.
- Add the remaining ingredients for the soup, except for the collagen peptides, to the slow cooker. Cook on low for 6 to 8 hours (or on high for 4 to 5 hours), or until butternut squash is soft and cooked through.
- Transfer the soup to a blender along with the collagen peptides, and blend until completely smooth (this will likely need to be done in batches. Serve with a drizzle of olive oil (or coconut milk), chopped pistachios and pecans.
Nutrition
Serving: 1Serving | Calories: 271kcal | Carbohydrates: 41g | Protein: 12g | Fat: 13g | Fiber: 10g | Sugar: 20g