Butternut Squash Soup

Slow Cooker Recipe

Makes 6 servings (2 cups per serving)

Ingredients

  • 1 cup roughly chopped onion
  • 1 cup roughly chopped carrot
  • 1 cup roughly chopped cauliflower
  • 2 cups chopped butternut squash
  • 3 cloves garlic, peeled 
  • 1 tbsp turmeric 
  • 1 tbsp cumin 
  • 1 tbsp fennel seed 
  • ¼ tsp salt 
  • ½ tbsp parsley 
  • ½ tbsp oregano 
  • 8 cups no-salt-added vegetable broth
  • ½ cup plain 2% Greek yogurt 

Preparation

  1. Add all ingredients except Greek yogurt to slow cooker and stir to combine. Cook for 4 hours on high or 8 hours on low. 
  2. Purée soup with an immersion blender until smooth. Alternatively, you may use a blender to purée the soup. Note: Allow soup to cool before blending! Do not attempt to blend hot soup in a blender. 
  3. Stir in the Greek yogurt. Reheat if necessary over low heat. 
  4. Serve and enjoy! 

Nutritional analysis per serving: 117 calories, 1 g fat, 4 g protein, 25 g carbohydrate (20 g available carbohydrate), 5 g fibre, 417 mg sodium 

My Viva Plan® Servings: 1 grain, 1 vegetable