| 11 | 370 | 265 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 6 h | 4 |
| 1 squash | Butternut squash (peeled, seeded, cubed) |
| 3 medium | Apple (peeled, cubed) |
| 3 medium | Carrots (peeled, cubed) |
| 1 tsp minced | Ginger root |
| 1 medium | Yellow onion (cubed) |
| 1 tsp | Cinnamon |
| 2 tsp | Curry powder |
| 1 tsp | Nutmeg, ground |
| 1 dash | Black pepper (to taste) |
| 1/2 tsp | Salt |
| 4 cup | Vegetable stock/broth, low sodium |
1. Place all ingredients in slow cooker. Set on low and cook for 6-8 hours.
2. Using a hand immersion blender, carefully puree soup in slow cooker until smooth.
Serve and enjoy!
Butternut Squash
is a power-packed veggie, rich in vitamin A, vitamin C, folate and high in fiber!
| Fruit | 0.7 |
| Vegetables | 5.6 |
