This is a true cold day treat. You have to try this slow cooker butternut squash and carrot soup. It is so thick, rich and full of flavor with all the great spices. There is a mild kick to this butternut squash soup from the Cayenne pepper that you can add as much as you like. Not only is this a delicious soup but it is also very healthy making it a diabetic keto friendly dish.
In the slow cooker I put butternut squash, carrots and onion with some wonderful spices. Then after these are soft and tender you then blend them. I added to the mixture cashew milk that gives it a very unique sweet and savory flavor. What an amazing squash soup.
I got this butternut squash soup recipe from for one of my favorite local coffee girls, Chrissy. Chrissy works at the lighthouse expresso stand. One day I was driving threw to get coffee and she asked if I wanted to try her homemade butternut squash soup, so I did. It was so amazing I asked if I could get the recipe and share it on my blog. I got the basic recipe from her, then added a few extra spices to give it my own little twist. It is the most delicious squash soup. The main ingredient in this soup that gives it a better flavor is the cashew milk.
Slow cooking makes it so easy. I actually got a whole butternut squash, peeled it then chopped it up. You can buy the squash already prepared, but I like doing it myself, then it feels like I put some love into it. I did buy the carrots in a package already prepared for me. Ok I cheated on that because I had them. I use whatever I have in my refrigerator.
After that I chopped up an onion threw it all in the cooker with some chicken broth and spices and let it cook for about 4 hours. You want the veggies to be very soft when you fork them. Once cooked you can place them in a blender or I have a hand held blender to blend everything up. It comes out thick and creamy. You can add more chicken brother or cashew milk to make it the thickness you like. I prefer mine a little on the thick side. g new.
Ingredients:
- Butternut squash
- Carrots
- Onions
- Chicken broth
- Sage
- Poultry seasoning
- Nutmeg
- Cayenne Pepper
- Cashew milk
I hope you enjoy this butternut squash and carrot soup with cashew milk. It really is amazing. Thanks to one of my favorite little coffee girls for the inspiration to make this soup.
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
This Keto Swedish meatball dish is made out of the same meat mixture and is so easy, flavorful and yummy, that your going to love it.
Also the Jambalaya with Cauliflower Rice is amazing. Great for cold winter day.
Slow cooker butternut squash and carrot soup
This slow cooker butternut squash soup is healthy, low in carbs and dairy-free.
Ingredients
- 1 butternut squash
- 1 bag of small peeled carrots
- 1 onion
- 1 cup chicken broth
- 1 teaspoon sage
- 1 teaspoon poultry seasoning
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cayanne pepper ( more or less to taste)
- 2 cups cashew milk
- Salt and pepper to taste
Instructions
- Peel the butternut squash, cut it in half and deseed it. Chop it into chunks and place in the slow cooker.
- It's about 3-4 cups. You can also buy the squash already prepared in the vegetable department at most grocery stores.
- Put the whole bag of carrots in the slow cooker with the squash.
- Chop up the onion and add them.
- Pour in the chicken broth and sprinkle the spices over it all.
- Place the lid on the slow cooker and cook for 3-4 hours on high. To tell if they are done poke the carrots and squash and if they feel mushy their done.
- Blend it all up in a blender or use a hand held blender whatever you have to get the job done.
- Place squash mixture in a medium sauce pan and add the cashew milk to your liking.
- Then add salt and pepper to taste.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 47Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 1mgSodium 210mgCarbohydrates 9gFiber 2gSugar 4gProtein 1g