Butternut Squash Soup
119kcal
Ingredients
- 32 oz Butternut Squash pre-cut and peeled
- 32 oz Vegetable Broth (I used organic Imagine brand)
- 1 tablespoon Butter
- 1 medium Onion chopped
- ½ cup Carrot chopped
- ½ cup Celery chopped
- 1 teaspoon Turmeric Powder
- ⅛ teaspoon Cayenne Powder optional
- a dash Nutmeg
- 1 teaspoon Salt or more according to your liking
- Black Pepper to taste
- 1 teaspoon Maple Syrup optional
Method
- Heat the butter in a medium pan and cook onion, celery and carrots until tender.
- Transfer the mixed vegetable into a slow cooker and add squash, vegetable broth, turmeric powder, cayenne powder and a dash of nutmeg.
- Cook for 4 hours, or on low heat for 7-8 hours.
- About 1 hour before serving time, transfer the squash and vegetable chunks mixture into blender. Blend until smooth and return the mixture back to slow cooker.
- Season with salt and pepper to taste.
- Optional: use 1 teaspoon maple syrup or more to add sweetness.