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Ingredients

2 large butternut squashes, seeded and sliced into rounds 4 carrots, peeled and cut into chunks 1 large yellow onion, quartered 8 cubes vegetable bouillon 1 white potato, peeled and cut into chunks 8 cups water 1 bay leaf 1 teaspoon garlic powder ½ teaspoon ground nutmeg salt and ground black pepper to taste

Nutrition Info

194.2 calories carbohydrate: 49.1 g cholesterol: : - fat: 0.6 g fiber: 8.7 g protein: 4.4 g saturatedFat: 0.1 g servingSize: - sodium: 73.4 mg sugar: 10.7 g transFat: : - unsaturatedFat: : -

Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil.
Spread squash, carrots, and onion out into a single layer on the prepared baking sheet.
Bake in the preheated oven until slightly browned, about 10 minutes. Cut rind from squash and discard.
Place bouillon cubes in a slow cooker. Pour peeled squash pieces, carrots, onions, and potato into slow cooker. Pour water over vegetables and stir in bay leaf, garlic powder, nutmeg, salt, and black pepper.
Cook on High for 4 hours, stirring once. Discard bay leaf.
Puree soup with an immersion blender until smooth.

8 servings

A rich soup without lots of calories. Perfect with a crusty bread. You can substitute white onion for the yellow onion, if desired.