This Slow Cooker Butternut Squash Harvest Soup is a delicious, hearty autumn meal. The recipe is easy to make; just simply prepare, and chop all of the ingredients, then let your slow cooker do the work. Simple, healthy, warm and cozy.
READY IN: 4 hours 20 minutes
PREP TIME 20 minutes
COOK TIME 4 hours
SERVINGS: 6 servings
•2 cups of butternut squash, peeled, cut into half inch pieces
•2 cups vegetable broth
•1 can black beans, drained and rinsed
•1 can great northern beans drained and rinsed
•1 red bell pepper, diced
•1 green bell pepper, diced
•1 yellow onion diced
•1 can (15oz) petite diced tomatoes
•6 cloves garlic, minced
•2 teaspoon chili powder
•1 teaspoon ground cumin
•1/2 teaspoon ground ginger
•1 teaspoon salt (or add to taste)
•1/2 cup Silk heavy whipping cream
1- Place all chili ingredients (except the heavy cream) in the slow cooker, mix, and cook on low for 3.5 hours or until butternut squash is tender.
2- Add in Silk heavy whipping cream cover slow cooker and set on high for another 30 minutes to thicken the soup.