Slow Cooker Butternut Squash Soup

A rich soup without lots of calories. Perfect with a crusty bread. You can substitute white onion for the yellow onion, if desired.

Step: 1

Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.

Step: 2

Spread squash, carrots, and onion out into a single layer on the prepared baking sheet.

Step: 3

Bake in the preheated oven until slightly browned, about 10 minutes. Cut rind from squash and discard.

Step: 4

Place bouillon cubes in a slow cooker. Pour peeled squash pieces, carrots, onions, and potato into slow cooker. Pour water over vegetables and stir in bay leaf, garlic powder, nutmeg, salt, and black pepper.

Step: 5

Cook on High for 4 hours, stirring once. Discard bay leaf.

Step: 6

Puree soup with an immersion blender until smooth.

Per Serving: 194 calories; protein 4.4g; carbohydrates 49.1g; fat 0.6g; sodium 73.4mg.

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