New Recipe: FD Fall Harvest Soup!

Since its snowing here today, I wanted to make a hearty, healthy soup for dinner! This one turned out better than expected! Hope you enjoy it too! Its gluten-free and can be vegetarian/vegan if you use vegetable broth

To make this easier, I bought my carrots & butternut squash already cubed - so the prep time on this recipe was only about 10 mins!

FD Fall Harvest Crockpot Soup

Ingredients:
1 pound Butternut Squash (peeled, seeded & cubed)
1 pound Carrots (peeled & chopped)
1 pound Sweet Potatoes (peeled & cubed)
1 pound any type of Potato (I used Russet - unpeeled, cleaned & cubed)
1/2 of a Sweet Onion (chopped)
3 cloves of minced Garlic
4 cups low-sodium Chicken Broth or Vegetable Broth
2 cups fresh Kale
1/2 tsp salt
*optional: one 12oz container frozen Green Chile (or you can use diced Green Chile if frozen isn't available where you are!) of whatever heat you prefer - this adds some extra kick to the soup!

Also, feel free to add chicken or another FD approved protein, but make sure you allow enough time for it to fully cook in the soup - or cook it before you add it to the crockpot :-)

Instructions:
- Add everything to the crockpot except the kale
- Cook on low heat for 6-8 hours until veggies are tender (but check it around 5 hours, my soup was perfect in this amount of time!)
- Add kale & stir lightly, allow 2-3 minutes for the kale to wilt a little
- Serve & enjoy!!!

Nutrition Information: 
Servings - 6
Calories per Serving: 171
Fat per Serving: 0.4g
Carbs per Serving: 36.8g
Protein per Serving: 4.4g