Butternut Squash Soup

Slow Cooker Recipe

Makes 6 servings ( 2 cups per serving)

Ingredients

  • 1 cup onion, roughly chopped 
  • 1 cup carrot, peeled and roughly chopped 
  • 1 cup cauliflower, roughly chopped 
  • 2 cups butternut squash, chopped 
  • 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 vegetable stock, no salt added 
  • ½ cup plain 2% Greek yogurt 

Nutritional analysis per serving: 117 calories, 1.1 g fat, 4.18 g protein, 24.5 g carbohydrate (19.7 g available carbohydrate), 4.8 g fibre, 417 mg sodium 

My Viva Servings: 1 grain, 0 protein, 1 vegetable, 0 fruit, 0 fat, 0 dairy 

 

Preparation

  1. Combine all ingredients except the Greek yogurt in a slow cooker. Mix to combine. Cook for 4 hours on high or 8 hours on low. 
  2. Blend the soup with an immersion blender. Note: If you blend the soup in a blender, make sure the soup has cooled and is not hot! Do not attempt to blend hot soup in a blender. 
  3. Once the soup has reached a smooth consistency, stir in the Greek yogurt. Reheat if necessary over low heat. 
  4. Garnish, serve and enjoy!