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    You are in: Home / Recipes / Butternut Squash Soup Recipe
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    Butternut Squash Soup

    Butternut Squash Soup. Photo by Chef Joey Z.

    1/1 Photo of Butternut Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    7 hrs 20 mins

    20 mins

    7 hrs

    Chef Joey Z.'s Note:

    I'm in the process of making this at the moment. It smells delicious! I changed one of the ingredients as I didn't have any frozen squash so used fresh and I didn't have powdered curry so I used an equal amount of Patak's Mild Curry Paste. I noticed that there is no salt added to this. I didn't add any either. I like to leave that up to the discretion of the people eating the soup. The original recipe came out of The Little Simple Vegan Slow Cooker book. :-)

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 (12 ounce) packages frozen winter squash (thawed)
    • 2 pears, peeled and diced (or 1 1/2 cups drained diced canned pears)
    • 1 cup vegetable stock (or 1 bouillon cube dissolved in 1 cup warm water)
    • 1 cup plain soymilk
    • 3 tablespoons Earth Balance margarine
    • 2 teaspoons ground nutmeg
    • 1 teaspoon curry powder

    Directions:

    1. 1
      Combine all the ingredients in a slow cooker. Mix well.
    2. 2
      Cook on low 6-8 hours.
    3. 3
      Bon Appetit!

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    Ratings & Reviews:

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    Nutritional Facts for Butternut Squash Soup

    Serving Size: 1 (347 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 145.2
     
    Calories from Fat 17
    12%
    Total Fat 1.9 g
    3%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 41.7 mg
    1%
    Total Carbohydrate 31.3 g
    10%
    Dietary Fiber 6.3 g
    25%
    Sugars 12.5 g
    50%
    Protein 4.8 g
    9%

    The following items or measurements are not included:

    vegetable stock

    Earth Balance margarine

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