Slow Cooker Butternut Squash and Red Pepper Soup Recipe

Ingredients

• 1 large butternut squash , peeled, seeds and fibers removed, and cut into large dice
• 1 large red bell pepper , medium dice
• 4 medium carrots , peeled and sliced
• 1 large yellow onion , medium dice
• 1 quart (4 cups) vegetable broth
• 1 teaspoon ground cumin
• 1 tablespoon pure maple syrup
• Kosher salt
• Freshly ground black pepper
• 2 (15-ounce) cans chickpeas , also known as garbanzo beans
• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 10 of 13 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions

Ingredient	Portion assumed	kcal
Chickpea	1/2 cup canned (120g) drained	134
Olive Oil	1 tbsp (14g)	119
Maple Syrup	1 tbsp (20ml)	52
Onion	1 medium (110g)	44
Bell Pepper	1 medium (119g)	31
Carrot	1 medium (61g)	25
Cumin	1 tsp ground (2.1g)	8
Chili	1 tsp (2.7g)	8
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0
Pumpkin	not in our table	0
Seed	not in our table	0
Bean	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.