Slow-cooker butternut squash and ginger soup

This is a really simple to make and tasty soup 

This is my favourite soup to make as I always have a butternut squash around (because they last for so long it’s perfect back-up food) and it really is so easy to do. The ginger adds spice and lovely flavour, perfect for a warming Autumn or Winter lunch.


My Recipe

Serves: 4-6
Syns: none
Healthy Extra: none


  • 1 medium butternut squash, skin cut away and cubed
  • 1 onion, diced
  • 1 large thumb sized piece of ginger, finely chopped
  • 1 clove garlic, finely chopped
  • 1 carrot, peeled and diced
  • 1 litre vegetable stock
  • Salt and pepper


  1. Pop all of the prepared veg into the slow cooker, and cook on high for around 4 hours, or low for about 8 hours.
  2. Whizz up with a hand blender, season to taste and serve!

Additional Info

The soup in the picture was served with crispy croutons using whilemeal bread. I cut the bread into cubes, sprayed with garlic frylight, sprinkled with cayenne pepper and salt and baked at 200c for 8 minutes.

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