Creamy Coconut Butternut Squash Soup

Name: Creamy Coconut Butternut Squash Soup
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: American
Ingredients: 2 cups butternut squash, cubed; 1 red bell pepper; 1 orange bell pepper; 2 tbsp minced garlic; 1/2 medium white onion; 1 can chickpeas, drained; 1 tbsp oregano; 1 tsp cayenne pepper; 1/2 tbsp black pepper, ground; 1 cup coconut milk; 1 cup vegetable broth; 2 cups fresh spinach

5 steps

Prep:10minCook:4h

Crock Pot meals for fall and winter! So easy and so tasty.

Updated at: Thu, 17 Aug 2023 10:05:26 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories294.2 kcal (15%)

Total Fat16.6 g (24%)

Carbs33.6 g (13%)

Sugars8.1 g (9%)

Protein8 g (16%)

Sodium359.3 mg (18%)

Fiber8.8 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2 cupsbutternut squash

cubed

1red bell pepper

1orange bell pepper

2 Tbspminced garlic

0.5white onion

medium

1can chickpeas

drained

1 Tbsporegano

1 tspcayenne pepper

½ Tbspblack pepper

ground

1 cupcoconut milk

1 cupvegetable broth

2 cupsfresh spinach

Instructions

Step 1

Dice white onion, mince garlic, cube butternut squash, and chop bell peppers.

Step 2

Add chopped veggies into the crockpot, along with the drained can of chickpeas. Season with oregano, cayenne pepper, and black pepper. Pour the coconut milk and vegetable broth on top.

Step 3

Put slow cooker on high, and set for 4 hours.

Step 4

Before serving, add in fresh spinach. Let it sit for 3 minutes so the spinach can cook.

Step 5

Serve and enjoy!