Appetizers / Soups / Salads

slow cooker butternut squash takes 10 minutes to prepare.

slow cooker butternut squash takes 480 minutes to cook.

slow cooker butternut squash makes 8 servings.

The ingredients for slow cooker butternut squash are:

1 cup Chef's Cupboard All Natural Vegetable Stock (by STUBBORNBOOTS)
2 clove Garlic
1 small (5-1/2" long) Carrots, raw
1 serving Granny smith apple - 1 med. apple
3 cup, cubes Butternut Squash
1 serving sage- fresh 1 sprig
1 small Onions, raw
.5 tsp Salt
.25 tsp Pepper, black
.13 tsp Pepper, red or cayenne
.13 tsp Cinnamon, ground
.13 tsp Nutmeg, ground
.5 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)

Here is how you make slow cooker butternut squash:

Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a slow cooker. Toss to combine.Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Remove and discard the sage. Stir in the coconut milk.Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.) Taste, and season with additional salt, pepper and cayenne if needed.Serve warm, with optional garnishes if desired.Serving Size: 8 .5 servingsNumber of Servings: 8Recipe submitted by SparkPeople user LORI_25403.

The nutritional information for slow cooker butternut squash is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 78.6

• Total Fat: 2.8 g
• Cholesterol: 0.0 mg
• Sodium: 228.8 mg
• Total Carbs: 13.5 g
• Dietary Fiber: 3.2 g
• Protein: 1.2 g

The dietary needs meet for slow cooker butternut squash is Low Carb