Slow Cooker Butternut Squash Soup
This Butternut Squash Soup is a dietitian-approved, quick & easy meal that’s packed with protein and greens for a nourishing boost. Perfect for busy weeknights, this creamy soup is flavorful, satisfying, and takes no time to make. Enjoy a healthy, metabolism-friendly recipe that supports weight loss, keeps you full, and is loaded with vitamins and nutrients.
Allison Tallman Registered Dietitian
Ready To Start?
- 1. Saute onion in a saute pan with olive oil for about 8 minutes.
- 2. Grease a slow cooker. Add squash, onion, apple, broth nutmeg, salt, and pepper.
- 3. Cook on high for 3 hours until squash and apple are cooked through.
- 4. Add in coconut milk. Using an immersion blender or food processor, blend soup together.
- 5. Back in the crockpot, swirl in Greek yogurt and greens. Cook for about 30 min longer.
ingredients
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2 tbsp olive oil
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1 medium yellow onion, diced
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2 medium butternut squash, peeled and diced
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2 medium apples, chopped
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2 cups low-sodium vegetable broth
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2 tsp salt
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1 tsp ground nutmeg
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4 handful of greens
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3/4 cup light coconut milk, canned
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1/2 cup plain Greek yogurt