Photo: Cala
Slow Cooker Butternut Squash and Red Pepper Soup Recipe
15 ingredients
25 min + 4 hr 25 min
6 servings
openrecipes
An easy slow cooker recipe for a healthy vegan soup of butternut squash and red pepper with carrots and onion, with a roasted chickpea garnish.
Estimated Nutrition (whole recipe, rough)
427
Calories
11g
Protein
17g
Fat
62g
Carbs
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chickpea | 1/2 cup canned (120g) drained | 134 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large butternut squash , peeled, seeds and fibers removed, and cut into large dice
- 1 large red bell pepper , medium dice
- 4 medium carrots , peeled and sliced
- 1 large yellow onion , medium dice
- 1 quart (4 cups) vegetable broth
- 1 teaspoon ground cumin
- 1 tablespoon pure maple syrup
- Kosher salt
- Freshly ground black pepper
- 2 (15-ounce) cans chickpeas , also known as garbanzo beans
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes