Acorn squash soup skin#
Acorn squash soup free#

If it’s raw you may have to cook it a little longer to get it fork tender. Cook 3-4 hours on high and everything should be cooked through. Toss everything into the crockpot, including the spices. I used vegetable broth and water to make this recipe. I added these veggies and fruits (after washing, paring, or dicing). If you do bake it, I would only partially bake the squash – maybe 30 minutes tops – so the squash still has a nice texture going into the crockpot. But you can also peel and carve it down and put it into the crockpot raw if that’s easier for you. I used only the acorn squash and butternut squash in the picture above.

If you’re looking for low calorie and healthy recipes to help with weight reduction this skinny soup is a great option.Īcorn and Butternut Squash Soup is vegan and gluten free. You will love the ease and convenience of making this in the slow cooker. We sure enjoyed it and hope you will too.Īcorn and Butternut Squash Soup is a wonderfully savory soup that’s quite pleasing to the taste buds. And the ease of using the slow cooker makes this even more appealing. It’s great for Meatless Mondays or as a comfort food for cold winter nights where you want something hot to warm you up. Give my skinny version of Acorn and Butternut Squash Soup a try. I highly recommend you purchase the spices if you don’t normally have them on hand because they are what make this soup so tasty. If you’re looking for an alternative to all the heavy Super Bowl fare and trying to cut down on calories after Christmas then consider this really tasty soup. So I offer these options for those who prefer a different texture than me. I didn’t mind the texture the way it was, but others may. Put the squash into the slow cooker raw with all the other raw veggies and fruit. Or, option two: peel the squash and cut out the meat (remove pulp and seeds). Only partially bake the squash - like 30 minutes at 350 instead of 60 minutes and toss the squash in with most of it’s texture intact.

Acorn squash soup skin#

I baked the squash (which is easier for me than paring the skin from butternut squash) before adding it with the other ingredients in the slow cooker. I wasn’t sure how I was going to put this together. The soup is really tasty just like it is without any embellishments. But after cooking it in the slow cooker, I decided to forgo pureeing the soup because I liked the look and texture of it and decided not to stir in spaghetti squash either. Initially, I was also going to puree the soup and add spaghetti squash to the recipe. I had to figure out a way to use up some squash that had been sitting in a basket on my counter for awhile. It’s also vegan and gluten free, not to mention healthy, low in calories and clean eating. This recipe is SO E-A-S-Y because you can just toss everything into the slow cooker. It’s seasoned, oh so deliciously, with thyme, rosemary, marjoram and parsley along with a host of great veggies and fruit.

Acorn squash soup free#

Jump to Recipe Print Recipe Gluten Free Living – 2014Īcorn and Butternut Squash Soup is such a lovely soup recipe.