Having a soup everyday is a great way to eat more veggies. You can also save some calories by eating soup instead of a heavy appetizer with your meal.
An easy way to do this is to make your soups in the slow cooker. You don’t have to slave over the stove all day to get an amazing soup and by using a slow cooker you don’t need to add oil!
Slow Cooker Winter Squash Soup
- 1 medium squash (butternut, acorn, delicate, or other winter squash)
peeled, seeded, and cut into chunks
- 1 small onion, minced
- 2 cloves garlic, minced
- 2 small apples (or pears), peeled and cut into chunks (optional)
- 1/2 cups mushrooms, chopped
- Fresh rosemary, thyme, and sage, minced
- 4 cups filtered water or vegetable broth
Toss everything into a slow cooker and cook on low 6 – 10 hours. You can use an immersion blender if you want a smooth soup, or eat it as is for a chunky one.
The way I like to do it is to start the soup before I leave from work in the morning. Then when I come home dinner is ready, and the house smells great too!