Soups/Chowders

Butternut squash soup PRINT RECIPE Leave a review » SLOW COOKER BLISSFUL BUTTERNUT SQUASH SOUP 2 Freestyle Points 152 calories PREP TIME: 15 minutes This is the easiest, creamiest, yummiest Fall slow cooker soup recipe – perfect for all you butternut lovers out there! INGREDIENTS: 16 oz (1/2 small) butternut squash, halved, seeds removed 16 oz (1/2) buttercup or kobacha squash, halved, seeds removed but not peeled 2 large shallot, quartered 2 cup chicken or vegetable broth (or 1-1/2 tbsp Better Bouillon w/water) 3/4 cup light coconut milk pinch nutmeg optional garnish: drizzle coconut milk, chives, pepitas DIRECTIONS: Place the squash, shallots and broth in the slow cooker. Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted. Remove squash from skin and discard the peel. Stir in coconut milk and nutmeg. Blend in a blender or using an immersion blender. Season to taste with salt and pepper and garnish with more coconut milk and chives, if desired. NUTRITION INFORMATION Yield: 4 servings, Serving Size: 1 1/4 cup Amount Per Serving: Freestyle Points: 2 Points +: 4 Calories: 152 calories Total Fat: 3g Saturated Fat: 1.5g Cholesterol: 2.5mg Sodium: 310mg Carbohydrates: 35g Fiber: 8.5g Sugar: 1.5g Protein: 3g All images and text ©Gina Homolka for Skinnytaste image: https://www.skinnytaste.com/wp-content/uploads/2015/10/ST_Pin_Image_Template_FINAL_Butternut.jpg Slow Cooker Blissful Butternut Squash Soup – an EASY crock pot recipe with very little prep and only 6 ingredients! image: https://www.skinnytaste.com/wp-content/uploads/2016/02/icon-FF.png image: https://www.skinnytaste.com/wp-content/uploads/2016/02/icon-GF.png image: https://www.skinnytaste.com/wp-content/uploads/2016/02/icon-P.png image: https://www.skinnytaste.com/wp-content/uploads/2016/02/icon-SC.png image: https://www.skinnytaste.com/wp-content/uploads/2016/02/icon-V.png image: https://www.skinnytaste.com/wp-content/uploads/2016/08/icon-W.png 4 PP 2 SP CROCK POT RECIPES DAIRY FREE EGG FREE RECIPES FALL RECIPES SOUP UNDER $10 VEGAN RECIPES posted OCTOBER 22, 2015 by GINA 268 Comments » Email Facebook Twitter Pin It Yummly More DON’T MISS A RECIPE! Get new free recipes and exclusive content delivered right to your inbox: YOU MAY ALSO LIKE: image: https://www.skinnytaste.com/wp-content/uploads/2009/01/Baked-Tostones2-170x255.jpg BAKED TOSTONES image: https://www.skinnytaste.com/wp-content/uploads/2015/10/ST_Weekly_Meal_Template_week_2-170x255.jpg SKINNYTASTE DINNER PLAN WEEK 2 268 COMMENTS LEAVE A COMMENT » « Older Comments Pingback: Get In The Mood For Fall With This Slow Cooker Butternut Squash Soup | Trending Broadcast Pingback: Slow Cooker Blissful Butternut Squash Soup | Best Cook Recipes KATIE — November 20, 2016 @ 7:59 am REPLY Do you think this could work with almond milk in place of the coconut milk? (Dairy sensitivity) GINA — November 20, 2016 @ 8:13 pm REPLY It should. MARGARET — January 8, 2017 @ 9:23 am I used heavy whipping cream, whole or 2% should also be ok. JANET — December 2, 2017 @ 2:10 pm I substituted almond milk and it was awesome! CAROL — January 8, 2017 @ 2:46 pm REPLY Coconut is not dairy – it is plant based. JACKIE — November 20, 2016 @ 9:45 am REPLY This soup was so incredibly easy to make. My husband loved it and he doesn’t usually eat butternut squash. It was very tasty, he said it was one of the best soups I ever made! Thanks Gina JACKIE — November 20, 2016 @ 9:46 am REPLY I forgot to mention I added a little ground cinnamon ERICA DOTSON — November 20, 2016 @ 11:14 am REPLY What would you serve with this? I would love it on it’s own but my husband would need something else. J SCHEMA — November 22, 2016 @ 3:22 pm REPLY I’m pairing it with cranberry-chicken-salad sandwiches on flaky croissants KRISTEN — January 15, 2018 @ 3:04 pm REPLY What about adding shrimp to it… maybe blackened shrimp with arugula salad Pingback: Skinnytaste Dinner Plan (Week 51) – Easy Low Cal Recipes KELLY MEEKER — November 25, 2016 @ 4:38 pm REPLY Going to try to make this tonight, but was wondering if can substitute green onions in place of the shallot since can’t find shallot at store, if can substitute how much of green onions to use? Thank you Pingback: Slow Cooker Blissful Butternut Squash Soup – an EASY crock pot recipe with ver… – Delectable Salads LACEY — November 30, 2016 @ 11:28 am REPLY I just put all of this in my crock pot and accidentally added the coconut milk to crock pot. I was rushing and didn’t read all of the instructions . Do you think that’s ok? GINA — November 30, 2016 @ 4:03 pm REPLY Won’t be the same but should still be ok to eat. LAUREN — December 4, 2016 @ 5:35 pm REPLY I have a package of precut butternut squash in the fridge. Will this work? Do I need to adjust cook time? GINA — December 11, 2016 @ 8:16 am REPLY Same time, that should work! NANCY — December 7, 2016 @ 2:35 pm REPLY What is Kobacha squash? Could you use the whole butternut squash instead of half of each? GINA — December 15, 2016 @ 4:00 pm REPLY It is a type of winter squash. Sure, that should work fine. TINA — December 8, 2016 @ 1:53 pm REPLY instead of using 16oz. of buttercup or kobacha squash, can you just use butternut squash for the entire recipe? GINA — December 9, 2016 @ 8:53 am REPLY Sure. ERIN — December 9, 2016 @ 10:34 am REPLY This was awesome! I made it with all butternut & we loved it so much, that I’m making it again next week, but doubling it. I’m probably going to try it with pre-cut squash though to make it even easier. DEBBIE — December 11, 2016 @ 2:02 pm REPLY I’m making this right now and have a feeling I’ll want to double it next time. With that said, do you think it matters if the squash halves are stacked? I noticed in the photo you have yours with the skin side down. I have mine the other way. Just curious which way you’d layer them if you doubled it since the pieces will be too big to all rest on the bottom. Thanks!! GINA — December 23, 2016 @ 2:47 pm REPLY It doesn’t matter, either way will work. KARA — December 15, 2016 @ 12:05 am REPLY This was excellent! I wanted to provide feedback because I used my instant pot because I was low on time and it was a lifesaver. I used 2 pounds of precut butternut squash and basically followed your directions by putting it with the chicken broth and onion (didn’t have shallot) first. I put it on the soup function for 33 minutes. When it was done I let the steam out and added the coconut milk and nutmeg. I also added a bit of cinnamon. I used my immersion blender to mix it up and it was fantastic! Thank you! GINA — December 15, 2016 @ 3:54 pm REPLY Great! CHELSEA — December 28, 2016 @ 6:45 pm REPLY Thank you for sharing this tip! I used this instant pot method and I am so happy with the results! SUMER — February 25, 2017 @ 3:54 pm REPLY I was just going to ask about adapting this for the IP! Thank you!! CATHARINE — December 1, 2017 @ 9:04 am REPLY Thank you for providing the IP instructions! I shall give this one a try! RACHEL — January 5, 2018 @ 7:51 pm REPLY I used this tip and it worked great, too! Added a little chili powder to mine and it was delishhhh! MJ MITCHELL — December 17, 2016 @ 11:25 am REPLY I love this soup. I’ve added just a touch of red pepper flakes and turmeric to the recipe to give it just a little kick, and it’s amazing. I’ve actually made it now, twice in the same week I loved it so much! MARILYN DALEY — December 29, 2016 @ 1:33 pm REPLY This is the best! I made it today. I added 1/8 tsp of nutmeg, 1/8 tsp of salt and pepper prior to immersion blending. So thick and creamy! NAI — January 8, 2017 @ 2:38 pm REPLY We are making the butternut squash blissful soup and are trying to figure out when to put the pumpkin seeds in. Do we roast them? Cook them in the soup? Thanks, Nai SARAH — September 20, 2017 @ 2:06 pm REPLY LOL. You don’t eat the seeds. KATAMAZAZZ — October 9, 2017 @ 12:57 am Pepitas on ingredient list are for garnish when you serve soup , if you want them. Don’t have to use tjough. Pingback: Lifestyle // Busy Mom Whole30: Week 1 Update and Whole30 Chicken Soup - Lauren McBride Pingback: Whole30 Compliant Pantry Must Haves from Trader Joe's - Victoria Michelle Blog TINA — January 18, 2017 @ 11:41 am REPLY This soup is OUTSTANDING!! Thank you so much! JESSI H — January 19, 2017 @ 9:00 am REPLY When I enter the nutrition facts into the WW app, the serving is showing up as 5 smart points instead of 2. Am I doing it wrong? GINA — January 19, 2017 @ 9:24 am REPLY Yes you are. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points. The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why. MELISSA — January 21, 2017 @ 11:52 am REPLY Could I use unsweetened soy milk? Family does not like coconut milk. Thanks! GINA — January 21, 2017 @ 12:27 pm REPLY I haven’t tested it this way, but I am sure it would be fine. DEBBIE MARKOVIC — January 21, 2017 @ 10:10 pm REPLY When I enter the nutrition info into WW for Smart Points I get 5….not 2. Big difference. Pingback: 10 Healthy Recipes That Will Spice Up Your Weekly Menu - AWalk my way... KRISTINE — February 9, 2017 @ 4:21 pm REPLY When I opened my can of coconut milk, there was a 2-3 inch layer of solid and then a liquid. Do we throw out the solid and use the liquid or vice versa OR is my can spoiled? I’m afraid to use it as I’ve never used coconut milk before. GINA — February 16, 2017 @ 11:01 am REPLY That is correct, you should shake the can good before opening. MELINDA — February 14, 2017 @ 1:24 pm REPLY Any suggestions on making this if you dont happen to have slow cooker or instant? GINA — February 15, 2017 @ 1:40 pm REPLY You can cook on the stove until tender. Maybe 1 hour low? ANNE — February 17, 2017 @ 6:38 pm REPLY Gina, I love your recipes and I’m a long time fan. THANK YOU. Now, on to my question. I want to make this in my instant pot. How long do you recommend? Regards, Karen GINA — March 1, 2017 @ 12:31 pm REPLY I’m guessing since I have not tried, I think it would be fine in 20 minutes. MARY ANNE F — March 1, 2017 @ 12:40 pm REPLY Gina, I just made this for lunch. I used a butternut squash and I added a sweet potato. It was excellent! Pingback: Weight Watchers Slow Cooker Soups & Stews With SmartPoints – My Blog Pingback: 60+ Simple and Delicious Weight Watchers Crockpot Recipes DIANE — May 11, 2017 @ 9:45 pm REPLY Made this for dinner tonight and it was such a hit! You could really taste the coconut and the seasoning was simple but perfect. Will definitely have to make this again! Pingback: Thanksgiving Menu Planning and a Bomber Jacket - Cheers J Pingback: The BEST Paleo Slow Cooker Recipes | Slow Cooker or Pressure Cooker Pingback: Slow Cooker Blissful Butternut Squash Soup from Skinnytaste | Slow Cooker or Pressure Cooker SANDRA — September 4, 2017 @ 9:43 pm REPLY Could you freeze any leftovers? ASHLEY J — September 5, 2017 @ 8:08 am REPLY Does anyone have any tips for freezing this? Many thanks!!! AMANDA — December 15, 2017 @ 1:30 pm REPLY This freezes nicely. I use almond milk and you can’t freeze that, so I just added milk to the portion I wanted til it was the consistency I liked. DONNA — September 5, 2017 @ 2:39 pm REPLY Instructions are confusing. So really it is 32oz of squash? GINA — September 5, 2017 @ 2:52 pm REPLY It’s 2 pounds total JO — September 7, 2017 @ 7:35 pm REPLY Gina, I love your recipes and notice you and several commenters mention the Instant Pot. I know it’s an electric pressure cooker and everyone seems to love theirs. I had another brand electric pressure cooker but gave it away because it took so long to come to pressure, it didn’t seem like it saved time. Does the Instant Pot take a long time? Maybe I was easily intimidated by it, lol. Thanks… JESSICA — September 12, 2017 @ 7:17 pm REPLY I just made this tonight and it was absolutely delicious. My husband, who seemed hesitant at first, was licking his bowl. We accidentally ate it all and now don’t have leftovers so will have to make it again! I made exactly as said and added a little cinnamon as well. Thanks this was great! GINA — September 13, 2017 @ 7:13 am REPLY So glad you both enjoyed it! Maybe double it next time? KELLY — September 19, 2017 @ 5:54 pm REPLY I was a little skeptical as I’ve been on a quest for great butternut squash soup for years. This is IT. I used all butternut,, followed directions exactly and found it delicious at the end. I wanted a little more kick so I added about a teaspoon of curry and it knocked it out of the park.. THANK YOU! GINA — September 20, 2017 @ 8:06 am REPLY You’re welcome Kelly! Glad you enjoyed it! DARLENE — September 19, 2017 @ 7:36 pm REPLY I really liked the soup, would make again. Thanks for your recipes. NICOLE — September 23, 2017 @ 7:14 pm REPLY Loved this recipe! So easy & healthy. We have already made it twice in a week! Next time we are going to double the recipe. ELLEN GUESS — September 29, 2017 @ 9:37 am REPLY Hi Gina, My family and I Love your recipes! I frequently see coconut milk as a main ingredient. Can you offer advice on best substitute for this? I am very allergic to coconut anything but have several soups of yours I want to try this fall. Thanks, Ellen GINA — September 29, 2017 @ 9:38 am REPLY Some light cream instead? LAHRISA — September 30, 2017 @ 4:38 pm REPLY Making this now but only with butternut squash because I couldn’t find the others. DIANE TAYLOR — October 2, 2017 @ 6:36 am REPLY Gina I love all your recipes so much! The creamy zucchini soup is now a standard for me. Making this one today and I already know I will love it. Thank you from the bottom of my ❤, you make me want to cook again! Diane from Baltimore DOREEN — October 2, 2017 @ 7:03 pm REPLY Do you put the squash back after removing the skin in the crock pot with the broth and onion and then add the coconut milk and purée? GINA — October 21, 2017 @ 12:06 pm REPLY Yes. KATE — October 3, 2017 @ 2:49 pm REPLY Oh my. So good. Finally found a use for the buttercup squash! CAITLIN — October 7, 2017 @ 7:27 pm REPLY Does it call for 2 full shallots or 2 pieces of shallot? I bought 2 full shallots… GINA P. — October 9, 2017 @ 4:13 pm REPLY I was thinking the same thing when making this. Given it said quartered, I assumed it’s was referring to two whole individual pieces, not two entire shallots. Don’t known if that was correct. It is cooking now so guess will see how it comes out. AMY VOELKL — October 8, 2017 @ 6:52 pm REPLY This recipe was very good. I would peel the squash before putting it in the slow cooker because it was a beast to scoop out later. A little thin, but that’s probably because it’s healthy. Not sure I’d make it again, but only because I have so many wonderful soup recipes – many from SkinnyTaste. Pingback: 10 Hearty Crock-Pot Soups to Get You in the Mood for Fall - FabFitFun LESLEY — October 11, 2017 @ 5:33 pm REPLY I love this soup and want to try it in my Instant Pot. Can I cut the squashes in quarters with the skin on and cook, then remove skins ? How long would you cook it for ? Thank You CLAUDIA — October 16, 2017 @ 7:57 pm REPLY Seriously???? This soup is amazing! I keep thinking every Skinnytaste recipe I try is the best… until I try the next one. This soup is ridiculously easy. My store carries pre-cut, peeled butternut squash. It really could not be any easier. And it is delicious. Thank you, again Gina. This recipe is fantastic. I have a feeling we will be making this A LOT! GINA — October 18, 2017 @ 1:35 pm REPLY Yay! LAUREN — November 5, 2017 @ 8:58 pm REPLY I have a delicata squash i need to use, do you think it will be okay to use that & butternut squash instead? Also would 1% milk be okay instead of the coconut milk? Thanks. LISA — November 6, 2017 @ 8:32 am REPLY If I am using half of each squash what do you suggest doing with the other halves? JG — November 7, 2017 @ 7:21 pm REPLY Didn’t even do crockpot, sautéed shallots in veg oil then added roasted squash and chicken broth. Simmered for 1hr, blended, then added coconut milk stirred for a while and put in frig till next day. Came out great. Thanks. May add turmeric or chili flakes next time. HEATHER PROUDFOOT — November 9, 2017 @ 5:51 pm REPLY Question: Can’t tell if I am supposed to discard the broth and shallots or use them, together with the coconut milk, in the puree. GINA — November 13, 2017 @ 10:03 am REPLY Use them. RACHEL — November 12, 2017 @ 9:19 pm REPLY Absolutely love this soup! I have made it twice and plan to make it for my family at thanksgiving How long does this soup last in the refrigerator? I forgot to freeze it and don’t want to throw it out GINA — November 13, 2017 @ 9:37 am REPLY Great! At least 3 to 4 days! Pingback: Soup’s on! | A Still Magnolia MICHELLE — November 20, 2017 @ 5:27 pm REPLY This soup is delicious! I made it last year for Thanksgiving. I just wish it was a little thicker. Any suggestions? Would using regular coconut milk instead of light coconut milk accomplish this? Thank you! CHRISTINE — November 29, 2017 @ 10:26 am REPLY Regular coconut milk and a little less broth. Start by blending the squash flesh, nutmeg, coconut milk and shallots and then slowly add the broth until you get the desired consistency. CHRISTINE — November 29, 2017 @ 10:25 am REPLY Blissful is an honest description – THIS SOUP IS ABSOLUTELY AMAZING! Tasty, sweet, creamy, and I’d never tried canned coconut milk before but now I know what I’ll be using to thicken up my coffee forever I’ll be honest, I was a little sketched out by the idea of cooking the squash with the skin on in the same broth that I would be eating. I washed the squash but I don’t know how dirty they are or if the little rough spots would end up in my soup and I was looking everywhere for someone to clarify if you use the same broth (I missed Gina’s comment last night in my haste smh. I did use the broth and the shallots when it was all said and done). Also, when I was scraping the flesh out, the skin kept falling apart so it took longer than I thought it would to get the meat without wasting too much of it. That being said….I had tried to peel squash for the first time as this recipe was cooking and I broke my peeler so no complaints from me about the slow cooker method! So many wins for this novice chef. Thank you so much!!!! GINA — November 29, 2017 @ 1:13 pm REPLY Thank you Christine! Pingback: Alright you Basic Bitch, let’s give it another go… Day 1 | Anonymous Exercise AMANDA S — January 4, 2018 @ 12:45 pm REPLY This was delicious! Didn’t have nutmeg, but went for a Thai style and added garlic, red curry paste, a little coriander, cumin and just a bit of red pepper flakes ???????? Pingback: The BEST Paleo Slow Cooker Recipes - Slow Cooker or Pressure Cooker KK — January 14, 2018 @ 8:24 am REPLY Is it ok to use water instead of chicken broth? TERRY — January 14, 2018 @ 2:54 pm REPLY Delicious. I substituted the coconut milk with a can of cannellini beans and a cup of water. I rinsed the beans well and then purée’d with the squash. This provides additional fiber and protein and adds the creaminess. Will be freezing this in Mason jars (leaving an inch at top for expansion). This is a must try!! Enjoy! CHERYL — January 15, 2018 @ 11:06 am REPLY Can you use 1% milk or rice milk, we don’t like coconut anything and am not s fan of almond milk. GINA — January 15, 2018 @ 11:25 am REPLY It won’t be creamy, perhaps half and half cream would work ROSEANN SABLE — January 16, 2018 @ 9:22 am REPLY Is the points Freestyle points? or the old points? GINA — January 16, 2018 @ 10:58 am REPLY freesyle « Older Comments LEAVE A REPLY Your email address will not be published. Required fields are marked * Comment Did you make this recipe? 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Get new free recipes and exclusive content delivered right to your inbox: ORDER YOUR COPY TODAY! image: https://www.skinnytaste.com/wp-content/uploads/2016/05/Skinnytaste-Fast-and-Slow-Cookbook.jpg Skinnytaste: Fast and Slow ORDER NOW ON: Amazon / Barnes & Noble / Indiebound / Target GET YOUR COPY TODAY! image: https://www.skinnytaste.com/wp-content/uploads/2016/03/cookbook.jpg The Skinnytaste Cookbook BUY NOW ON: Amazon / Barnes & Noble / Indiebound / iBooks THE SKINNYTASTE MEAL PLANNER Updated and Revised Edition! image: https://www.skinnytaste.com/wp-content/uploads/2017/12/mealplanner.jpg The Skinnytaste Meal Planner BUY NOW ON: Target / Barnes & Noble / Amazon VIEW MEAL PLANS » MOST POPULAR POSTS image: https://www.skinnytaste.com/wp-content/uploads/2016/01/InstantPoteasyshreddedsalsachicken-4-170x255.jpg This is the EASIEST Instant Pot recipe EVER! Just TWO ingredients: salsa and chicken plus some spices makes a delicious juicy chicken that can be used in tacos, over rice, salads and more! Instant Pot (Pressure Cooker) Easy Salsa Shredded Chicken image: https://www.skinnytaste.com/wp-content/uploads/2011/08/Gina-Skinny-Chicken-Enchiladas-4-3-170x255.jpg Skinny Chicken Enchiladas are perfect if you're an enchilada lover like me! As good as any recipe you'll find in a restaurant (if not better) only much lighter! Skinny Chicken Enchiladas image: https://www.skinnytaste.com/wp-content/uploads/2008/11/skinny-banana-bread-170x255.jpg Insanely moist banana nut bread without all the fat! Low Fat Banana Nut Bread image: https://www.skinnytaste.com/wp-content/uploads/2017/01/Creamy-Tomato-Soup-1-3-170x255.jpg This is the soup I crave on nights I want soup with a sandwich (great with grilled cheese or garlic bread!). It's super easy and can be made anytime of the year because it uses canned tomatoes. Instant Pot Tomato Basil Soup image: https://www.skinnytaste.com/wp-content/uploads/2017/09/Instant-Pot-One-Pot-Spaghetti-with-Meat-Sauce-1-2-1-170x255.jpg Instant Pot One-Pot Spaghetti with Meat Sauce Instant Pot One-Pot Spaghetti with Meat Sauce image: https://www.skinnytaste.com/wp-content/uploads/2018/01/Easy-Bagel-Recipe-1-170x255.jpg This easy homemade bagel recipe is made from scratch with just five (5) ingredients – flour, Greek yogurt, egg white, baking powder and salt! No yeast, no boiling, no fancy mixer. Bake them in the oven or in the air-fryer! Easy Bagel Recipe image: https://www.skinnytaste.com/wp-content/uploads/2015/08/KoreanGrilledChickenBreasts-2-170x255.jpg This is the BEST grilled chicken recipe! Not just because I'm obsessed with Korean food, it's just so juicy and flavorful, and this is coming from a girl her prefers dark meat. It's also quick and easy to make, perfect for weeknight grilling. Korean Grilled Chicken Breasts image: https://www.skinnytaste.com/wp-content/uploads/2018/01/Harissa-Chicken-1-3-170x255.jpg These easy Harissa chicken recipe can be made in the slow cooker or Instant Pot (pressure cooker) and can be served so many different ways! Made with just two ingredients – jarred Harissa and chicken plus some spices! Easy Shredded Harrisa Chicken image: https://www.skinnytaste.com/wp-content/uploads/2013/04/Harrisa-Eggs-1-170x255.jpg This simple egg dish, simmered in a fiery tomato sauce can feel like heaven if you need a quick inexpensive meal with a kick. Harissa Eggs in Purgatory image: https://www.skinnytaste.com/wp-content/uploads/2013/10/tuna-casserole-lightened-up-170x255.jpg Homemade tuna casserole, the quintessential American dish. This is made from scratch, and under $10 to make! Made with canned tuna, mushrooms, peas and noodles in a creamy sauce (and no canned soup) finished with toasted breadcrumbs – the kids love it! 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