Whip up this easy vegetarian recipe for Crock-Pot Acorn Squash Soup and enjoy a bowl of hot healthy soup for Meatless Monday or any day of the week!
Crock-Pot Acorn Squash Soup
We have had a few requests recently for some vegetarian dishes made in the crock-pot so we are going to see what we can come up with! While none of us ladies are vegetarian we are always willing to give it a try.
Going meatless one day a week is not that hard. I grew up vegetarian as a small child and so I don’t think it is too hard to find some great meatless dishes and introduce them to my kids.
Today’s Meatless Monday recipe is for an acorn squash soup. Very easy to prepare and while my children balked at the bowl of soup put before them (honestly it sort of looked like baby food) I bribed them with Halloween candy encouraged them to just give it a try.
And so they did, and so they actually liked the soup!!
I served it with a crusty load of french bread and they liked using the soup as a dip for their bread. That works for this mom! This soup is full of fiber, low in fat and is quite tasty. It really hit’s all the spots on the “healthy” meter as far as recipes go!
[highlight color=”eg. red, white”]Tip[/highlight] – Cutting an acorn squash is difficult. Learn how to cut a hard squash. Here is the recipe, let me know if you give it a try!
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| Servings | 6people |
| Prep Time | 20minutes |
| Cook Time | 4 - 6hours on LOW |
- 2 medium Acorn Squash Cut into wedges, seeds removed
- 1 small Yellow Onion finely diced
- 32 ounces Vegetable Broth
- 1 clove Garlic minced
- 1 tablespoon Fresh Thyme Leaves
- 1 tablespoon Fresh Rosemary Leaves
- Salt & Pepper to taste
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Ingredients
Servings: people
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- Place wedges of squash into a 6-quart or larger slow cooker.
- Add vegetable broth, onion, garlic, thyme and rosemary.
- Cover and cook on LOW for 4 to 6 hours or until squash is tender.
- Fish squash wedges out of slow cooker and place on a plate and set aside to cool to the touch.
- Once squash is cool enough to handle, use a spoon to scoop the flesh out of the skin and add the flesh back into the slow cooker.
- Recover and cook an additional 20 to 30 minutes on LOW until the squash is warmed back up.
- Puree the soup in the slow cooker with a hand-held immersion blender. Additionally, you can purée in a regular blender, being careful while blending hot liquids.
Serve with a nice crusty bread and salad for a filling and nutritious meatless meal. Optionally you may wish to top each bowl with 1 teaspoon heavy whipping cream to add just a smooth touch to the palate.
Recipe Collections:
| Acorn Squash Crock-Pot Recipes | Soup Slow Cooker Recipes |
| American Slow Cooker Recipes | Healthy Crock-Pot Recipes |
| 6 Quart Crock-Pot Recipes | Fall Slow Cooker Recipes |
Products Used In This Crock-Pot Acorn Squash Soup Recipe:
Jennifer says
September 24, 2014 at 4:17 PMDo you peel the squash when you put it in the cooker or are they raw wedges with the skin on?
Lady Heidi says
September 27, 2014 at 1:02 PMYou peel the squash first.
Madelaine Read says
February 10, 2015 at 12:03 PMThank you ladies. I stayed away from the crockpot for too many yrs. I neglected the internet as a means to find recipes I would like. My husband had a negative opinion of crockpot meals. I don’t cook alot, and we are home all the time and don’t eat out much.
I will say it for you (anyone reading this)….. not using the crockpot because you don’t know what to cook in it……is DUMB!
There I said it. Now I want to cook MOST meals this way. I already found lots of your recipes I can’t wait to try. Thanks again.
Lady Heidi says
February 10, 2015 at 7:45 PMSo glad you got over your fear of the crock Madelaine! And I am so glad we helped you find some tasty new recipes 🙂