Throwing a slow cooker dinner in once a week works wonders for your sanity. This low maintenance butternut squash soup is perfect for that! Set it and forget it, then come home to the lovely aroma of dinner practically done!
One thing I hate is tackling a butternut squash! So my advice for this recipe is…buy it already prepped! Almost any grocery store will have peeled, seeded and cubed butternut squash in the produce section. You can also buy it frozen, just thaw it overnight in the refrigerator. Butternut squash is sweet so you need some good savory to balance it out. Sautéing the onion with garlic and olive oil is key to get that extra flavor. The cannelini beans are a nice addition to round out the sweetness, they bring a little plant based protein and help to thicken it up.
This soup is packed with veggies, it’s creamy, it’s spicy and bonus…it’s super low in cals! Oregano and cumin are beautiful spices to compliment the squash but the real show stopper is finishing it off with fresh basil. I like to serve it up with a crunchy baguette warmed in the oven…my mouth is watering already!
Tip:
- If you don’t like a kick or need to keep it kid friendly, omit the cayenne.
- To make this vegan friendly, use vegetable broth instead of chicken.
Low maintenance, low calorie and absolutely delicious! This slow cooker butternut squash soup with beans, zucchini and fresh basil is a weeknight dinner must!
Ingredients
- 2 pounds butternut squash, peeled, seeded and cubed
- 1 small zucchini, quartered and sliced
- 1 small yellow onion chopped
- 3 cloves fresh garlic, minced
- 1 tablespoon olive oil
- 1 medium carrot, peeled and chopped
- 1 15oz can cannelini beans, drained and rinsed
- 3 cups chicken or vegetable broth
- 1/2 cup unsweetened almond milk (or any milk you prefer)
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne
- 4 large leaves fresh basil, chopped
Instructions
- In a medium nonstick pan on low-medium heat, sauté garlic, olive oil and onion for 3-4 minutes until translucent.
- Meanwhile add butternut squash, zucchini, carrot, beans and chicken broth to slow cooker. Add cooked onions and garlic. Cook on low heat for 8 hours or high for 4 hours until vegetables are tender.
- Add almond milk to the soup and blend with an immersion blender until smooth (you can also use a blender in batches). Stir in dry seasonings and fresh basil.
Store in refrigerator up to 3 days or freezer up to 6 months.
Nutrition: Yield: 7 servings, Serving Size : 1 cup
Amount Per Serving: Calories: 139 Total Fat: 2g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 578mg, Total Carbohydrate: 22g, Fiber: 5g, Sugars: 7g, Protein: 7g
