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Slow-Cooker Butternut Squash & Apple Soup
ALEXANDRA'S KITCHEN12Ingredients
4Hours
140Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 lb. butternut squash (peeled, seeded, and cubed)
- 1 onion
- 1 leek
- 1 apple (any kind you like, roughly chopped, no need to peel, I’ve been using Honey Crisp or Fuji)
- 1 carrots (medium, or a couple small, roughly chopped)
- kosher salt
- pepper
- 2 1/2 cups water (or low-sodium chicken or vegetable stock)
- 1/2 cup unsweetened coconut milk (plus more to tastefor the garnish:)
- 1 Tbsp. olive oil
- 3/4 cup sliced leeks (thinly, white part only, rinsed if necessary)
- 1 pinch sea salt
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol |
| Sodium160mg7% |
| Potassium560mg16% |
| Protein2g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber4g16% |
| Sugars7g |
| Vitamin A270% |
| Vitamin C50% |
| Calcium8% |
| Iron10% |
* 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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