By Woman's Day Kitchen
Warm up on a blustery day for under $1 with this low-calorie soup. And since you can use your slow cooker, you won't be slaving over a stove to get it ready. Photo by Con Poulos; Food styling by Vivian Lui; Prop styling by Marina Malchin
Related: Discover foods that keep you full longer.
Cost Per Serving: $0.93
Prep Time: 20 min
Total Time: 7 hr 20 min
Related: See 50 surprising foods under 100 calories.
Total Fat 2g
Saturated Fat 0.5g
Total Carbohydrate 28g
Dietary Fiber 6g
• 1 medium (about 3 pounds) butternut squash
• 6 sprig(s) fresh thyme
• 4 sprig(s) fresh sage
• 2 tablespoon(s) small sage leaves
• 1/4 teaspoon(s) cayenne pepper
• 1/4 teaspoon(s) ground cinnamon
• Kosher salt
• 1 large onion, cut into 2-inch pieces
• 2 medium carrots, cut into 2-inch pieces
• 1 stalk(s) celery, cut into 2-inch pieces
• 1 teaspoon(s) olive oil
• 1/4 teaspoon(s) paprika
• Sour cream, for serving
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1. Peel the squash. Cut 1/2 inch off the bottom and top and discard. Cut the squash in half, scoop out the seeds and reserve in a small bowl. Cut the squash into 2-inch pieces. Using kitchen twine, tie the thyme and sage sprigs together.
2. In a 5- to 6-quart slow cooker, whisk together the cayenne, 1/4 teaspoon cinnamon, 5 cups water, and 1/2 teaspoon each salt and pepper. Add the squash, herbs, onion, carrots, and celery and mix to combine. Cook, covered, until the vegetables are very tender, 6 to 7 hours on low or 4 to 5 hours on high.
3. Meanwhile, rinse the squash seeds, removing any pulp. Place them on a paper towel and let dry until ready to use.
4. Ten minutes before serving, heat the oil in a small skillet over medium heat. Add the seeds and cook, tossing, for 3 minutes. Sprinkle with the paprika and a pinch cinnamon. Add the sage leaves to the skillet and cook, tossing, until the seeds are toasted, about 2 minutes.
5. Remove the herbs from the soup. Using a handheld immersion blender (or a standard blender in batches), purée the soup. Ladle the soup into bowls and top with the spiced seeds and sage. Dollop with sour cream, if desired.
Tips & Techniques
Make Ahead: Freeze the soup for up to 3 months. Thaw in the refrigerator overnight. Reheat in a large saucepan, covered, over medium heat, about 10 minutes.
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By Woman's Day Kitchen