Prep time: 15 minutes / Cook time: 7 to 8 hours on low
Many slow cooker recipes call for throwing random ingredients
into the pot and hoping for something delicious. But this soup has
that something extra that elevates it beyond the ordinary. While the
stars are certainly the fiber- and nutrient-rich vegetables, the
addition of the onion and garlic purée takes it to another level,
resulting in a soup that is deeply flavorful and quite delicious.
Serves 6 to 8
4 medium potatoes such as Yukon gold, cut into 1-inch cubes
2 cups peeled and cubed butternut squash (about 1½ pounds)
2 small yellow squash or zucchini, sliced
4 celery stalks, chopped
3 large carrots, chopped
1 medium onion, chopped
4 garlic cloves, peeled
¼ cup packed fresh cilantro
¼ cup packed fresh basil leaves
2 tablespoons extra-virgin olive oil
6 cups Savory Vegetable Broth (here) or low-sodium vegetable broth
⅛ teaspoon salt
Freshly ground black pepper
4 cups baby spinach
Juice of ½ lemon
1. Put the potatoes, butternut squash, yellow squash, celery, and
carrots in a 6-quart slow cooker.
2. Place the onion, garlic, cilantro, basil, and olive oil into a food
processor. Blend until it achieves a coarse and chunky consistency.
Pour this into the slow cooker.
3. Next add the broth, salt, and pepper and stir to combine. Cover
and cook on low for 7 to 8 hours.
4. Stir in the spinach and lemon juice about 30 minutes before
5. Serve warm.
Per Serving (2 cups): Calories: 200; Total Fat: 5g; Saturated Fat: 1g; Trans
Fat: 0g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 0mg;
Sodium: 256mg; Carbohydrates: 37g; Fiber: 8g; Sugars: 8g; Protein: 5g
NUTRITIONAL HIGHLIGHT: Olive oil is rich in heart-healthy
monounsaturated fatty acids and powerful antioxidants that protect against
heart disease, type 2 diabetes, and some types of cancer; reduce
inflammation; and may help with weight management as part of a hearthealthy