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

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

Method

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!

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.

5th November 2015

Autumn | Comfort | Family | lunch | Meals for 1 | One pot | Recipes | Slow cooker | soups | syn free | Vegetarian

Slow-cooker butternut squash and ginger soup