Butternut squash Soup - Slow Cooker

By sheilaolim

Servings: 4 • Serving Size: 1 1/4 cup • Weight Watchers Points+: 4 pts
Calories: 172 • Fat: 4.5 g • Protein: 3 g • Carb: 35 g • Fiber: 9 g • Sugar: 2 g

Sodium: 516 mg • Choles: 2.5

Ingredients

• 16 oz (1/2 small) butternut squash, halved, seeds removed
• 16 oz (1/2) buttercup squash, halved, seeds removed but not peeled
• 2 large shallot, quartered
• 2 cup chicken or vegetable broth (or 1-1/2 tbsp Better Bouillon w/water)
• 3/4 cup light coconut milk
• pinch nutmeg
• optional garnish: drizzle coconut milk, chives, pepitas

Details

Adapted from skinnytaste.com

Preparation

Step 1

Place the pumpkin, onion and stock in the slow cooker. Cook on low for 8 hours or high 4 hours, until pumpkin is soft and cooked through. Remove squash from skin and discard the peel.


Season to taste with salt and pepper and garnish with more coconut milk and chives, if desired. Makes 5 cups