Slow-Cooker Maple Butternut Squash Soup

Vegetarian
Gluten Free
Health score
32%
Slow-Cooker Maple Butternut Squash Soup
460 min.
8
175kcal

Suggestions


Warm up your kitchen and your soul with this delightful Slow-Cooker Maple Butternut Squash Soup! Perfect for chilly evenings, this vegetarian and gluten-free recipe is not only comforting but also incredibly easy to prepare. With just a few simple ingredients, you can create a rich and creamy soup that bursts with the natural sweetness of butternut squash and the subtle warmth of spices.

The combination of tender butternut squash, crisp apples, and aromatic onions creates a harmonious blend of flavors that will tantalize your taste buds. Infused with cinnamon and nutmeg, this soup offers a cozy, inviting aroma that fills your home as it slowly cooks to perfection. The addition of real maple syrup elevates the dish, adding a touch of sweetness that beautifully complements the savory elements.

Whether you're serving it as a starter for a dinner party, a hearty snack, or a comforting meal on its own, this soup is sure to impress. With a generous yield of eight servings, it's perfect for sharing with family and friends. Plus, the creamy texture, achieved with a splash of half-and-half and a dollop of yogurt, makes each bowl a luxurious treat. So grab your slow cooker and let the magic happen—your taste buds will thank you!

Ingredients

  • lb butternut squash cubed peeled seeded
  • large apples peeled chopped
  • large onion cut into 1-inch pieces
  • teaspoon ground cinnamon 
  • 0.5 teaspoon nutmeg 
  • 0.5 teaspoon salt 
  • 0.1 teaspoon pepper 
  • 32 oz chicken broth (4 cups)
  • 0.5 cup maple syrup 
  • 0.8 cup yogurt plain sour
  • tablespoons chives fresh chopped
  • 0.5 cup frangelico 

Equipment

  • blender
  • measuring cup
  • slow cooker

Directions

  1. Spray 4- to 5-quart slow cooker with cooking spray. In cooker, mix squash, apple, onion, cinnamon, nutmeg, salt and pepper.
  2. Pour broth over vegetable mixture.
  3. Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).
  4. Pour about 3 cups of the soup mixture into blender. Cover; blend until smooth.
  5. Pour into 8-cup measuring cup or heat-proof pitcher. Blend remaining soup mixture in 2 more batches; pour into measuring cup.
  6. Pour pureed soup back into slow cooker. Stir in half-and-half and syrup.
  7. If needed, increase heat setting to High; cover and cook about 15 minutes longer or unto hot. Top each serving with yogurt; sprinkle with chives.

Nutrition Facts

Calories175kcal
Protein7.49%
Fat6.06%
Carbs86.45%

Properties

Glycemic Index
33.31
Glycemic Load
6.59
Inflammation Score
-10
Nutrition Score
17.811739171329%

Flavonoids

Cyanidin
0.44mg
Peonidin
0.01mg
Catechin
0.36mg
Epigallocatechin
0.07mg
Epicatechin
2.1mg
Epigallocatechin 3-gallate
0.05mg
Luteolin
0.04mg
Isorhamnetin
0.99mg
Kaempferol
0.24mg
Myricetin
0.01mg
Quercetin
4.96mg

Nutrients percent of daily need

Calories:175.27kcal
8.76%
Fat:1.28g
1.96%
Saturated Fat:0.58g
3.64%
Carbohydrates:40.93g
13.64%
Net Carbohydrates:36.35g
13.22%
Sugar:21.11g
23.45%
Cholesterol:5.25mg
1.75%
Sodium:586.33mg
25.49%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.55g
7.1%
Vitamin A:18155.45IU
363.11%
Manganese:0.95mg
47.4%
Vitamin C:38.95mg
47.22%
Vitamin B2:0.4mg
23.68%
Potassium:761.42mg
21.75%
Fiber:4.58g
18.3%
Magnesium:69.97mg
17.49%
Vitamin E:2.57mg
17.13%
Vitamin B6:0.3mg
15.25%
Vitamin B1:0.23mg
15.22%
Calcium:145.55mg
14.55%
Folate:52.84µg
13.21%
Vitamin B3:2.38mg
11.9%
Phosphorus:91.9mg
9.19%
Vitamin B5:0.82mg
8.24%
Copper:0.16mg
8.01%
Iron:1.42mg
7.87%
Zinc:0.67mg
4.44%
Vitamin K:4.33µg
4.13%
Selenium:1.92µg
2.75%
Vitamin B12:0.11µg
1.79%