Slow-cooker butternut squash and ginger soup

Slow-cooker butternut squash and ginger soup

This is a really simple to make and tasty soup

time

15 mins

pan

4 hours

fire

104 kcal

time

15 mins

pan

4 hours

fire

104 kcal

Slow-cooker butternut squash and ginger soup

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.

SHARE THIS RECIPE

Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on email
Email
Share on facebook
Share on twitter
Share on pinterest
Share on email

Slow-cooker butternut squash and ginger soup

Servings: 6
This is a really simple to make and tasty soup 
Syn-free
Print Recipe
15 mins
Total Time4 hrs

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!