Crockpot Roasted Garlic Butternut Squash Soup
Unbelievably smooth, creamy, and flavorful, this comforting butternut squash soup makes itself completely in the crockpot and you'll never believe it's only 110 calories per bowl!
Servings 6 -8 servings
- 1 medium butternut squash peeled and diced into 1-in cubes (about 6 cups)
- 1 medium onion diced
- 6 cloves roasted garlic
- 2 stalks celery diced
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon ground nutmeg
- 6 cups chicken broth
- 1/2 cup half-and-half cream
- 2 tablespoons minced fresh thyme
In a 4-qt crockpot, combine squash, onion, garlic, celery, salt, pepper, and nutmeg. Pour chicken broth over top. Cover crockpot and cook on low heat 5-6 hours or on high heat 3-4 hours until squash is very tender.
Working in batches, puree butternut squash mixture in a high-speed blender until completely. Return to crockpot and stir in cream and fresh thyme. Season salt with additional salt and pepper to taste and cook an additional 45-60 minutes on high heat. Serve soup warm and enjoy!
Serving: 1g | Calories: 110kcal | Carbohydrates: 16g | Protein: 5.3g | Fat: 3.5g | Saturated Fat: 1.8g | Polyunsaturated Fat: 1.7g | Cholesterol: 7mg | Sodium: 915mg | Fiber: 2.9g | Sugar: 3.5g