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Recipe Summary

prep:
10 mins
bake:
15 mins
slow-cook:
3 hrs 30 mins on HIGH or 5 1/2 hours on LOW
cook:
6 mins
Servings:
6
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Ingredients

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Directions

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  • Place squash cubes and garlic in slow cooker with 1/4 cup water. Cover and cook on HIGH for 3 hours or on LOW for 5 hours or until squash is tender.

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  • Meanwhile, heat oil in a medium-size nonstick skillet over medium-high heat. Cook onion in skillet for 5 minutes or until softened. Stir ginger into skillet and cook 1 minute.

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  • Heat oven to 350 degrees. Remove squash from slow cooker using a slotted spoon and discard garlic and remaining liquid in slow cooker. Puree half of squash in blender or food processor with half of onion mixture and 2 cups of the broth until completely smooth; pour into slow cooker and repeat with remaining squash, onion mixture, 1 cup broth and 3/4 cup water. Stir in salt and pepper, then cover soup and cook an additional 30 minutes or until hot.

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  • While soup is heating up, if desired, place bread slices on a baking sheet and top each with 1 teaspoon cheese. Bake at 350 degrees for 15 minutes or until lightly browned. Place 1 bread slice on top of soup in each serving bowl.

Nutrition Facts

143 calories; total fat 3g; saturated fatg; cholesterolmg; sodium 868mg; carbohydrates 31g; fiber 5g; protein 3g.

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