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.

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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
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.
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The Slimming Foodie has no official affiliation with, or endorsement from Slimming World. Slimming World’s website can be found at https://www.slimmingworld.co.uk. The syn values shown on my recipes are my personal estimation and have not been verified by Slimming World.