This is the main content.
Butternut Squash Soup with Pomegranate and Pepitas
Recipes
Butternut Squash Soup with Pomegranate and Pepitas
8 servings
3 hours, 20 minutes total (Active 20 minutes)

Ingredients

  • 3 medium carrots, coarsely chopped
  • 1 large Granny Smith apple, coarsely chopped
  • 1 medium yellow onion, coarsely chopped
  • 5 cups prediced fresh (or frozen) butternut squash (about 1 ½ lb)
  • 2 teaspoons fresh thyme leaves
  • 1 (32-oz) carton garden vegetable broth
  • 1 cup Alfredo sauce
  • 3 tablespoons maple syrup
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon pumpkin pie spice (or ground cinnamon)
  • ½ cup garlic and herb spreadable cheese
  • ½ cup roasted pepitas (or pumpkin seeds)
  • ½ cup pomegranate arils

Steps

    1. Peel carrots, apple, and onion, then cut all into ½-inch cubes and place in slow cooker. Stir in squash, thyme leaves, and vegetable broth. Cook on HIGH for 3 hours (or LOW for 5 hours) or until vegetables are soft.
    2. Puree the vegetable mixture using an immersion blender (or cool slightly and puree in batches in electric blender and return to slow cooker).
    3. Stir in Alfredo sauce, syrup, salt, and pumpkin pie spice. Ladle soup into serving bowls; swirl 1 tablespoon cheese into each bowl, then top with 1 tablespoon each pepitas and pomegranate arils. Serve.

Amount per ⅛ recipe serving: Calories 240, Total Fat 15g, Sat Fat 7g, Trans Fat 0g, Chol 35mg, Sodium 860mg, Total Carb 24g, Fiber 4g, Sugars 13g, Protein 5g, Calc 8%, Iron 6%