Winter Butternut Squash Pumpkin Soup
•Dinners & Sides
Share
| Serves | Prep. Time |
|---|---|
| 4 | 30 mins |
Thank you to Lady Shaker Kimmy for sending in this delicious winter recipe!
Ingredients
- 2 large brown onions
- 3 large carrots
- 1 whole butternut squash pumpkin
- 1 tsp of salt
- 1 tsp of pepper
- 1 tsp of paprika
- 1 cup of chicken stock
- 1-2 cups of water (depending on how much pumpkin is added)
Optional:
- ½ cup of chopped bacon bits
Topping Ingredients:
- ¼ cup of parmesan cheese
- Pinch of parsley
Method
- To prepare; chop pumpkin up into cubes, chop onions roughly into quarters, and chop carrots into small pieces.
- Add prepared vegetables, chicken stock, spices and water into a slow cooker or pot at a high heat, for 2-3 hours, and then to a low heat for another 2 hours, or until vegetables are soft.
- After slow cooking, transfer to the fridge to cool overnight, or for 3-5 hours.
- After chilled, use a stick blender to make smooth – we'd recommend ensuring the pumpkin is completely soft, as this will be the hardest to use the stick blender with.
- Transfer into a pot to heat, add cooked bacon bits and stir thoroughly.
- Serve into a bowl, add parmesan and parsley to top, and enjoy!
| Calories | Protein | Carbohydrates | Fat |
|---|---|---|---|
| 216 | 10g | 38g | 6g |
