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Slow-cooker butternut squash and ginger soup

  • Author: Pip Payne
  • Total Time: 4 hours
  • Yield: 6 1x


This is a really simple to make and tasty soup 



  • 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


  1. Pop all of the prepared veg into the slow cooker, and cook on high for around 4 hours, or low for about 8 hours.
  2. Whizz up with a hand blender, season to taste and serve!


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