Slow-cooker butternut squash and ginger soup
This is a really simple to make and tasty soup
15 mins
4 hours
104 kcal
15 mins
4 hours
104 kcal
SERVES
6
DIFFICULTY
EASY
SERVES
6
Difficulty
EASY
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.
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Slow-cooker butternut squash and ginger soup
Servings: 6
This is a really simple to make and tasty soup Syn-free
Print Recipe
Ingredients
- 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.
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!
