Slow Cooker Butternut Squash Soup

Savor the season with this warm and comforting soup. The “chips” are produce-packed too, made from carrots! This recipe comes to us from our friends at Produce for Kids.

Cooking Tip of the Week:
For a healthy snack, you can roast your squash seeds. Just clean and dry them well, add a small amount of oil and your favorite spices, then cook them on a baking sheet in the oven for 20-25 minutes at 350°F.

Food for Thought:
Like carrots and pumpkins, butternut squash contains a nutrient called beta-carotene (bay-tuh ka-roh-teen). Beta carotene is an antioxidant – the superhero of nutrients! – and it helps protect your eye sight. It also gives the squash its orange color. A diet full of fruits and veggies of all colors will help you get enough beta carotene and other very important super-nutrients!

Family Dinner Conversation Starter:
If you could pick any career when you grow up, what would you be and why?

Ingredients:

• Slow Cooker Butternut Squash Soup
• 1 (2lb.) butternut squash, peeled, cubed
• 1 medium sweet onion, chopped
• 3 cups low-sodium vegetable broth
• 2 cloves garlic
• 1/4 tsp. nutmeg
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 1/4 tsp. pepper
• Carrot Chips
• 1/2 tsp. cinnamon
• 1/2 tsp. pumpkin pie spice
• 1/4 tsp. salt
• 2 large carrots, peeled, thinly sliced
• 1 tsp. olive oil

Directions:

Slow Cooker Butternut Squash Soup:

Together: Add squash, onion, broth, garlic, nutmeg, cinnamon, salt and pepper to slow cooker and cook on low 6 hours.

Together: When finished, blend with immersion mixer until smooth.

Carrot Chips:

Adult: Preheat oven to 400°.

Kid: Mix cinnamon, pumpkin pie spice and salt in small bowl.

Together: Coat carrots with oil and sprinkle with seasoning. Lay single layer on parchment-lined baking sheet and bake 5-10 minutes, or until chips are golden brown.