Slow Cooker Butternut Squash and Apple Soup at foodious.com

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Slow Cooker Butternut Squash and Apple Soup

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4.2 hours

10 servings

dairy-free

gluten-free

(?)

Has gluten from:

low-sodium chicken broth

kid friendly

has meat

(?)

Has meat from:

low-sodium chicken broth

has pasta

has seafood

mediterranean

vegan

(?)

Not vegan due to:

low-sodium chicken broth

vegetarian

(?)

Not vegetarian due to:

low-sodium chicken broth

pescatarian

(?)

Not pescatarian due to:

low-sodium chicken broth

paleo

This recipe has no customizations.

Bon Appétit

This recipe fits right into a balanced diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 0.6% of RDA
• Calories: 4.4% of RDA
• Carbs: 4.1% of RDA
• Fat (total lipid): 7.7% of RDA
• Fiber: 6.7% of RDA
• Fructose: 3.6% of RDA
• Protein: 2.0% of RDA
• Sodium: 2.1% of RDA
• Sugar: 13.2% of RDA

• Vitamin A (IU): 211% of RDA
• Vitamin B6: 6.2% of RDA
• Vitamin C: 16.1% of RDA
• Iron: 0.3% of RDA
• Magnesium: 6.8% of RDA
• Manganese: 5.3% of RDA
• Niacin: 8.5% of RDA
• Potassium: 8.6% of RDA
• Zinc: 1.7% of RDA

If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.

MACROS

Carbohydrate

11.2

Calories

88.1

Fiber

1.86

Iron

0.053

Protein

2.27

Sodium

28.0

Sugars

4.12

Fat (total lipid)

4.68

INGREDIENTS

Amount

Measure

Adjust

Ingredient

lbs

butternut squash

peeled, seeded, and cubed.

whole

onion

peeled and roughly chopped or 1 leek (white part only, rinsed and roughly chopped).

whole

apple (fresh)

any kind you like, roughly chopped, no need to peel.

whole

carrot

medium (or a couple small) carrots, roughly chopped.

2 1/2

cups

low-sodium chicken broth

can use water or vegetable stock.

1/2

cups

coconut milk

unsweetened.

tbsp

olive oil

3/4

cups

leeks

thinly sliced, white part only, rinsed if necessary.

salt

ground pepper

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PREPARATION

Place the squash, onion or leek, apple, carrot, and water or stock in a slow cooker.

If using water, add 1 tablespoon kosher salt. If using stock, add a pinch of salt, then adjust at the end.

Cover and cook on high for 4 hours or on low for 8 hours, until the squash and carrots are cooked through.

Stir in the coconut milk. Puree the soup in the slow cooker with an immersion blender until smooth (or in a stand blender in batches.).

Taste and adjust seasoning accordingly.

GARNISH

Heat a medium skillet over medium-low heat.

Add the oil and leeks and cook, stirring occasionally, until golden and crisp, about 10 minutes. Season with salt.

To serve, pour the soup into 6 serving bowls and garnish with the crispy leeks.

Drizzle with more coconut milk if desired.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 88.1

Protein 2.27 g

Carbohydrates 11.2 g

Iron 0.05 mg

Fiber 1.86 g

Calcium 5.80 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.