Slow-cooker butternut squash and ginger soup
BY:
Pip
PUBLISHED:
UPDATED:
This is a really simple to make and tasty soup
10 mins
4 hours
104 kcals
serves 6
SLOW-COOKER BUTTERNUT SQUASH AND GINGER 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.
Slow-cooker butternut squash and ginger soup
- Total Time: 4 hours
- Yield: 6 1x
Description
This is a really simple to make and tasty soup
Syn-free
Ingredients
Scale
- 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
Instructions
- Pop all of the prepared veg into the slow cooker, and cook on high for around 4 hours, or low for about 8 hours.
- Whizz up with a hand blender, season to taste and serve!
Notes
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.
- Prep Time: 15 minutes
