Butternut Squash Slow Cooker Soup

Oct 9, 2020

Ingredients:

  • 4 lbs butternut squash, peeled and cubed
  • ½ onion diced
  • 1 honey crisp apple, peeled and diced
  • 1 tsp paprika
  • ½ tsp cayenne pepper
  • ½ tsp black pepper
  • 1 tsp salt
  • ½ tsp Cinnamon
  • ½ tsp turmeric
  • 4 cups low-sodium chicken bone broth
  • 1/8 cup toasted pumpkin seeds

Directions:

  1. Combine all ingredients to the crock-pot. Cover and cook on high for 4 hours.
  2. Use a handheld blender to blend the soup in pot until smooth.
  3. Top with toasted pumpkin seeds.

Nutritional info per serving: Serves 8

Calories: 128

Protein: 9 g

Fat: 2 g

Carbs: 25 g

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