Slow Cooker

Butternut squash - carrot soup is for Soup.

Butternut squash - carrot soup takes 20 minutes to prepare.

Butternut squash - carrot soup takes 360 minutes to cook.

Butternut squash - carrot soup makes 5 servings.

The ingredients for Butternut squash - carrot soup are:

6 large (7-1/4" to 8-1/2" long) Carrots, raw
0.5 medium (2-1/2" dia) Onions, raw
2 cup, cubes Butternut Squash
2 cup Vegetable Broth
5 cup Milk -Silk Pure Almond Milk, unsweetened vanilla
1 tbsp Salt
1 tbsp Paprika

Here is how you make Butternut squash - carrot soup:

Add ingredients into a crock pot on high for 4 hours or low for 6 hours. After cooking add 1 cup of almond milk to each bowlServing Size: Makes 5 bowlsNumber of Servings: 5Recipe submitted by SparkPeople user LADYSINGALOT.

The nutritional information for Butternut squash - carrot soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 112.4

• Total Fat: 2.9 g
• Cholesterol: 0.0 mg
• Sodium: 1,985.2 mg
• Total Carbs: 20.7 g
• Dietary Fiber: 6.5 g
• Protein: 2.9 g

The dietary needs meet for Butternut squash - carrot soup is Lactose Free