Winter Butternut Squash Pumpkin Soup

Serves – 4 | Calories - 316 (per serve)

Protein – 10 | Carbs – 38 | Fat – 6

Thank you to Lady Shaker Kimmy for sending in this delicious winter recipe!

Ingredients

• 2 x large brown onions
• 3 x large carrots
• 1 x whole butternut squash pumpkin
• 1 x teaspoon of salt
• 1 x teaspoon of pepper
• 1 x teaspoon of paprika
• 1 x cup of chicken stock
• 1-2 x cups of water (depending on how much pumpkin is added)
• ½ x cup of chopped bacon bits (optional)
• ¼ x cup of parmesan cheese (optional, for topping)
• Pinch of parsley (for topping)

Method

1. To prepare; chop pumpkin up into cubes, chop onions roughly into quarters, and chop carrots into small pieces
2. 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
3. After slow cooking, transfer to the fridge to cool overnight, or for 3-5 hours
4. 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
5. Transfer into a pot to heat, add cooked bacon bits and stir thoroughly
6. Serve into a bowl, add parmesan and parsley to top, and enjoy!