Winter Vegetable Soup
Updated Feb 15, 2021, Published Nov 01, 2016
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Gluten Free Winter Vegetable Soup
Ingredients
- 2 medium yellow onions, peeled and diced
- 3 cups cubed butternut squash
- 1 cup sliced carrots
- 1 tablespoon apple cider vinegar
- 1 teaspoon kosher or fine sea salt
- 1 teaspoon freshly ground black pepper
- 6 cups vegetable broth
Instructions
- Place all ingredients except the vegetable broth into a large plastic food storage bag. Seal the bag well and place in the freezer. When it comes time to cook, thaw overnight in the refrigerator, and empty the contents of the bag into a 6-quart slow cooker. Add the vegetable broth.
- Cover and cook on low for 8-10 hours, or on high for about 6 hours. Use a handheld immersion blender and pulse a few times to mash up the squash and naturally thicken the broth. Season to taste with a bit more apple cider vinegar, salt, and pepper, if desired.
Nutrition
Calories: 68kcalCarbohydrates: 16gProtein: 1gSodium: 1346mgPotassium: 368mgFiber: 2gSugar: 6gVitamin A: 11505IUVitamin C: 18.6mgCalcium: 49mgIron: 0.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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