Butternut Squash Soup For The Crockpot Recipe

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Butternut Squash Soup For The Crockpot
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  1. 1. In a 5 quart electric slow cooker, combine the squash, leeks, apples, broth, and water.
  2. 2. Cover and cook on Low for 6 to 7 hours or until the sqush and leeks are very tender. You can speed up to 3-4 hours on High. Add Marjoram after 5-6 hours on low or 2-3 on High.
  3. 3. Using a mixing wand, puree the soup in the slow cooker until a smooth uniform texture. Turn on High for another 1/2 hour.
  4. 4. Serve hot with a dolop of cream or yogurt swirled into soup on top and garnish with a sprig of parsley or sprinkle with chives.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 123.53 Kcal (517 kJ)
Calories from fat 12.82 Kcal
% Daily Value*
Total Fat 1.42g 2%
Cholesterol 8.51mg 3%
Sodium 20.97mg 1%
Potassium 737.92mg 16%
Total Carbs 26.89g 9%
Sugars 4.97g 20%
Dietary Fiber 4.41g 18%
Protein 4.2g 8%
Vitamin C 43.6mg 73%
Vitamin A 1.9mg 63%
Iron 2.7mg 15%
Calcium 115.2mg 12%
Amount Per 100 g
Calories 46.15 Kcal (193 kJ)
Calories from fat 4.79 Kcal
% Daily Value*
Total Fat 0.53g 2%
Cholesterol 3.18mg 3%
Sodium 7.84mg 1%
Potassium 275.68mg 16%
Total Carbs 10.05g 9%
Sugars 1.86g 20%
Dietary Fiber 1.65g 18%
Protein 1.57g 8%
Vitamin C 16.3mg 73%
Vitamin A 0.7mg 63%
Iron 1mg 15%
Calcium 43mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.8
  • 3

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

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