Crockpot Butternut Squash Soup

Crockpot Butternut Squash Soup

Who else loves Fall? I sure do. The smells, seasonal fruits/vegetables, fashion, traditions, soups and stews- the whole 9 yards. Not to mention a favorite here, squash soup.

Before I forget, are you apart of our VIP list? I ask because you get exclusive info from me directly (for example how including something like squash in your diet can in fact help with balancing your hormones. How? Well, get on VIP so you can learn more about it!)

Squash tastes great during this time of year and it’s such a versatile food. It’s high in Vitamin A and also contains great amounts Vitamin C, E, the B-Vitamins, and minerals like magnesium, potassium, copper, phosphorus, calcium, manganese and iron. What do these vitamins and minerals offer you?

Top 3 Benefits of Squash

  • Immunity booster – Squash is rich in antioxidants which neutralize free radicals (free radicals are the dangerous by-products of cellular metabolism that have harmful effects on your body).
  • Blood Sugar Regulation – Squash is a great source of B-Vitamins that supports metabolic activity (which helps regulate proper blood sugar levels). In addition, it’s fiber¬† further helps regulate blood sugar and proper elimination.
  • Anti-inflammatory Effects – You can tell directly from its color and its high Vitamin A content.

I don’t know about you, but the crockpot is a lifesaver – really for anyone. As a mom and someone that works full-time, there’s nothing better than coming home to the smell of fresh dinner (that I really did cook!). Not to mention, leftovers to last the rest of the week and feed the family! This crockpot butternut squash soup is IDEAL!

Crockpot Butternut Squash Soup

Serves 6-8

Ingredients:

  • 4 lbs. butternut squash peeled, seeded and chopped (I used 1 1/2 medium sized squashes)
  • 3 cups vegetable stock
  • 3 cloves garlic, minced
  • 1 medium apple, cored and quartered
  • 1 yellow onion, diced
  • 2 in fresh ginger, sliced
  • 2 bay leaves
  • 1 tsp. ground cinnamon
  • 1/4 tsp. cayenne pepper (or to desired taste)
  • Dash of sea salt and pepper

Directions:

  1. Add all ingredients to a slow cooker.
  2. Toss gently to combine ingredients well.
  3. Cook on low for 5 hours.
  4. Remove bay leaves then stir.
  5. Using your immersion blender, blend the soup until smooth.



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