Name: Slow-cooker butternut squash and ginger soup
Prep time: 15 min
Total time: 4 h
Yield: 6
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

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

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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