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KIWI magazine

Butternut Squash Soup with Carrot Chips

Save time in the kitchen with this slow cooker recipe, created for KIWI by Produce for Kids. It takes only 15 minutes of preparation, and the surprising addition of baked carrot chips adds a healthy crunch!

Active time: 15 minutes

Total time: 6 hours 15 minutes

Ingredients

Butternut Squash Soup

  • 1 (2 pound) butternut squash, peeled, cubed
  • 1 medium sweet onion, chopped
  • 3 cups low-sodium vegetable broth
  • 2 cloves garlic
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Carrot Chips

  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 2 large carrots, peeled, thinly sliced
  • 1 teaspoon olive oil

Directions

Butternut Squash Soup

  1. Add squash, onion, broth, garlic, nutmeg, cinnamon, salt, and pepper to slow cooker and cook on low 6 hours.
  2. When finished, blend with immersion mixer until smooth.

Carrot Chips

  1. Preheat oven to 400°F.
  2. Mix cinnamon, pumpkin pie spice, and salt in small bowl.
  3. Coat carrots with oil and sprinkle with seasoning. Lay single layer on parchment-lined baking sheet and bake 5-10 minutes, or until chips are golden brown.
Serves 6-8

 

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