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Butternut Squash Soup with Micro Broccoli

Updated: Oct 27, 2020

Ready or not, here comes Fall! Whether you're prepared for cooler temps and changing leaves, there's one micro "leaf" that is ripe and ready for any season - our Microgreens! We took a creamy fall soup and paired it with our mild and satisfying Micro Broccoli. So pull out your crock pot - it's time to cuddle up with a warm, savory bowl of soup as we re-create a Fall-favorite with our own Micro Broccoli spin.

This recipe is designed to slow-cook, so set your crock pot to LOW and come home to a ready-made meal that just needs a little cream and blending. You can even chop the ingredients the night before! After a day of slow-cooking, your whole house will smell just like Fall. And our Microgreens add aroma and spice, plus a little texture to this creamy soup.


  • 3 cups vegetable broth

  • 1 small yellow onion chopped

  • 1 medium-large butternut squash peeled and cubed

  • 2-3 carrots peeled and chopped (or a little over 1 cup)

  • 1/2 15 oz. can organic pumpkin puree

  • 2 Tbsp brown sugar (or coconut sugar)

  • 1 tsp salt

  • 1/2 tsp cracked pepper

  • 1/2 cup heavy cream

  • 1/2 tsp cinnamon

  • pinch nutmeg

  • Garnishes: pumpkin seeds, dash of cinnamon

  • Micro Broccoli


  • Add all of ingredients except heavy cream to slow cooker/crock pot: vegetable broth, onion, squash, carrots, pumpkin puree, sugar, cinnamon, nutmeg, and salt & pepper.

  •  Mix ingredients together. Place heat on low and cover – let cook for 5 hours. OR, if you would like this to cook faster, you can set your cooker to high for 3-4 hours.

  • After ingredients have cooked, use a hand blender to puree your soup or use a blender and in batches blend your soup until consistency is velvety smooth. 

  • Stir in heavy cream and adjust taste if you would like more cinnamon, brown sugar or salt. Serve soup with pumpkin seeds and enjoy!


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