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11Ingredients
3Hours
160Calories
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Ingredients
US|METRIC
10 SERVINGS
- 1 butternut squash (peeled and diced)
- 1 onion (medium, chopped)
- 1 green apple (peeled and chopped)
- 2 cups chicken stock
- 2 Tbsp. garlic (diced)
- 8 oz. shredded carrots (I bought preshredded from the store to save time)
- 1/4 tsp. dried sage
- 1 tsp. salt
- 1/4 tsp. red pepper flakes
- 1/4 tsp. pepper
- 1 can coconut milk
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NutritionView More
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160Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories160Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat8g40% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium330mg14% |
| Potassium430mg12% |
| Protein3g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate16g5% |
| Dietary Fiber3g12% |
| Sugars6g |
| Vitamin A170% |
| Vitamin C25% |
| Calcium4% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(12)
Tiff Duane 3 years ago
Tasty! Love the simplicity of it. I really liked the sage flavor. I am used to cinnamon/nutmeg as the spice, so this is a good change up.
Diana Ferrell Ferrell 4 years ago
Holy wow! This was the best butternut soup recipe I've ever made. Ican't stand when it's too sweet. I love the drizzling of the coconut milk to each person's taste. I used my instapot for 30 minutes instead of the 2 hrs of slow cooker. I also used red apple instead because i didn't have a green one. I also chose to top with a few walnuts. YUM!
Deb Walton 4 years ago
Very good. I garnished with parmesan crisps and toasted pumpkin seeds. Make sure you share this - it makes enough for leftovers.
Beth Sharp 5 years ago
I love this soup! It’s easy and I put it in the crockpot in the morning and blend it up when I’m ready to eat it.
Mary Claire Meehan 6 years ago
Loved it! We did not include the red pepper flakes, and it turned out plenty tangy. Great and easy recipe.
T R 6 years ago
Good soup. Love how the red pepper flakes give it some kick! Prep time is longer than 15 minutes, a lot longer.
Bonnie Tarlton 7 years ago
Made it to put in the freezer. Easy was the key word! Will rate after we try it.
Elizabeth Ward 8 years ago
I used frozen butternut squash to save time and liked the final texture and creaminess of the soup but wasn't thrilled with the flavor or lack there of.
Kayte Reagan 8 years ago
I really enjoyed this recipe. I halved the recipe to fit in my small crock pot and it turned out really well. The green apple gave it a wonderfully balanced flavor. I added the full amount of red pepper flakes as I like a kick. I look forward to making this again. I didn't fully liquify the soup which was my only complaint as I had bits of carrots which didn't go well with the rest of the soup. So make sure you fully blend the soup before cleaning your blender.