Best 5 Crock Pot Gold And Green Banana Squash Soup Recipes

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Indulge in a symphony of flavors with our Crock Pot Gold and Green Banana Squash Soup, a culinary masterpiece that combines the vibrant hues and delectable tastes of butternut squash, zucchini, and green bananas. This delectable soup is not only visually stunning but also packed with nutrients, making it a wholesome and satisfying meal. Within this article, you'll discover variations of this soup, including a vegan option, to cater to diverse dietary preferences. Each recipe is carefully crafted to ensure a delightful and memorable dining experience. Dive into the world of creamy, velvety soups and let your taste buds embark on a journey of culinary delight.

Let's cook with our recipes!

SLOW COOKER BUTTERNUT SQUASH SOUP RECIPE BY TASTY



Slow Cooker Butternut Squash Soup Recipe by Tasty image

Here's what you need: medium butternut squash, medium yellow onion, garlic, olive oil, vegetable broth, ground ginger, ground cumin, ground coriander, paprika, cayenne pepper, sea salt, black pepper, fresh thyme, coconut milk, pumpkin seed, fresh chive

Provided by Mel Boyajian

Categories     Lunch

Yield 6 servings

Number Of Ingredients 16

2 lb medium butternut squash, peeled, seeded, roughly chopped
1 medium yellow onion, roughly chopped
4 cloves garlic
olive oil, to taste
3 cups vegetable broth
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon paprika
⅛ teaspoon cayenne pepper
1 ½ teaspoons sea salt
¼ teaspoon black pepper
½ teaspoon fresh thyme
¼ cup coconut milk
pumpkin seed
fresh chive, chopped

Steps:

  • Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper.
  • Cover and cook on high heat for 4 hours.
  • Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree.
  • Add the thyme and coconut milk and blend to incorporate.
  • Garnish with pumpkin seeds and chives, if desired.
  • Enjoy!

Nutrition Facts : Calories 544 calories, Carbohydrate 47 grams, Fat 37 grams, Fiber 3 grams, Protein 2 grams, Sugar 12 grams

SLOW-COOKED SUMMER SQUASH



Slow-Cooked Summer Squash image

We love squash, but I got tired of fixing just plain squash and cheese. I decided to jazz it up a bit. This was a huge hit with the family. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 2h50m

Yield 8 servings

Number Of Ingredients 10

1 pound medium yellow summer squash
1 pound medium zucchini
2 medium tomatoes, chopped
1/4 cup thinly sliced green onions
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup vegetable broth
1-1/2 cups Caesar salad croutons, coarsely crushed
1/2 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled

Steps:

  • Cut squash into 1/4-inch -thick slices. In a 3- or 4-qt. slow cooker, combine squash, tomatoes and green onions. Add salt, pepper and broth. Cook, covered, on low until tender, 2-1/2 - 3-1/2 hours. Remove squash with a slotted spoon., To serve, top with croutons, cheese and bacon.

Nutrition Facts : Calories 111 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 442mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

BANANA SQUASH SOUP



Banana Squash Soup image

Found this recipe online and enjoyed it so thought I would share:) It is a delicate soup, with well balanced flavors. I hope you enjoy it as much as I do.

Provided by Jazmina

Categories     Vegetable

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

3 1/2 lbs banana squash
1/2 cup onion, chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups vegetable broth or 3 cups chicken broth
1/3 cup dry vermouth
1/2 teaspoon ginger, freshly grated
1/2 teaspoon nutmeg, freshly grated

Steps:

  • In a large baking dish bake the banana squash (butternut will work as well), cut sides down, in the middle of a preheated 375° P. oven for 30-45 minutes, or until it is tender when pierced. Discard the seeds and scoop out the flesh with a spoon.
  • In a kettle cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes. Add the broth, the squash, and the vermouth and simmer the mixture, covered, stirring, for 20 minutes.
  • Purée the soup with a hand blender or in batches in a food processor, return it to the kettle, and add the ginger and the nutmeg. Bring the soup to a boil, simmer it, stirring occasionally, for 10 minutes, and add salt and pepper to taste.
  • Enjoy!

BANANA SQUASH SOUP WITH SWEET POTATO AND GREEN APPLE



Banana Squash Soup with Sweet Potato and Green Apple image

Super healthy delicious soup for the winter. You can add coconut milk for more richness.

Provided by vanzweb

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 12

1 tablespoon coconut oil
1 tablespoon butter
1 white onion, diced
3 cloves garlic, chopped
salt and ground black pepper to taste
1 pound banana squash, cubed
1 pound sweet potatoes, cubed
1 green apple, cubed
4 cups chicken broth, or as needed
1 tablespoon chopped fresh basil
1 tablespoon curry powder
1 teaspoon crushed bay leaf

Steps:

  • Heat coconut oil and butter together in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil-butter mixture until slightly softened, 1 to 2 minutes. Season with salt and black pepper.
  • Stir squash, sweet potatoes, and apple into the onion mixture and cook until heated through, about 5 minutes. Pour in chicken broth and bring to a boil; add basil, curry powder, and bay leaf. Reduce heat and simmer until sweet potatoes and apple are softened, 15 to 20 minutes. Remove from heat and season with salt and pepper.
  • Puree soup in the pot with a hand blender until smooth.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 27.5 g, Cholesterol 5.1 mg, Fat 4.5 g, Fiber 4.4 g, Protein 2.6 g, SaturatedFat 3.4 g, Sodium 57.1 mg, Sugar 9 g

CROCK POT GOLD AND GREEN BANANA SQUASH SOUP



Crock Pot Gold and Green Banana Squash Soup image

Make and share this Crock Pot Gold and Green Banana Squash Soup recipe from Food.com.

Provided by TishT

Categories     Apple

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs banana squash, peeled and chopped 1 pieces 1 leek, cleaned and cut into 1/2 pieces
1 green apple, peeled, cored and chopped
1 orange, peeled, seeded and cut into chunks
2 (14 1/2 ounce) cans chicken broth
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon fresh thyme, chopped
hot sauce (optional)
chives (to garnish)

Steps:

  • Combine squash, leek, apple, orange, broth, salt, pepper and thyme in slow cooker.
  • Cover and cook on low about 6 hours or until veggies are tender. Puree soup mixture, in batches, in a blender or food processor.
  • Add hot sauce if desired.
  • Ladle soup into bowls and sprinkle with chopped chives.

Nutrition Facts : Calories 49.9, Fat 0.9, SaturatedFat 0.2, Sodium 548.3, Carbohydrate 7.4, Fiber 1.3, Sugar 5.6, Protein 3.3

Tips:

  • Choose ripe bananas and squash: Using ripe bananas and squash will ensure that your soup is naturally sweet and flavorful. Look for bananas that are yellow with brown spots and squash that is firm and has a deep orange color.
  • Don't overcrowd the crock pot: If you overcrowd the crock pot, the soup will not cook evenly. Leave some space between the ingredients so that they can all cook thoroughly.
  • Cook on low for best flavor: Cooking the soup on low for 8-10 hours will allow the flavors to develop and deepen. If you are short on time, you can cook the soup on high for 4-6 hours, but the flavor will not be as good.
  • Puree the soup until smooth: For a smooth and creamy soup, use an immersion blender or transfer the soup to a regular blender and puree until smooth. If you prefer a chunkier soup, you can leave some of the vegetables unblended.
  • Season to taste: Once the soup is pureed, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or spices to taste.
  • Serve with your favorite toppings: This soup is delicious served with a variety of toppings, such as crumbled bacon, sour cream, shredded cheese, or chopped green onions.

Conclusion:

This crock pot gold and green banana squash soup is a delicious and easy-to-make soup that is perfect for a fall or winter meal. The soup is made with simple ingredients and can be easily customized to your liking. It is also a great way to use up leftover bananas and squash. So next time you are looking for a warm and comforting soup, give this recipe a try.

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