Like many others, I am definitely guilty of under using my slow cooker. This is something I plan on changing, starting with this ridiculously easy yet mind blowingly delicious butternut squash slow cooker soup!
Literally all you have to do is spend 10 minutes chopping a few vegetables, dump it all in the slow cooker then sit back and wait. (Just like my slow cooker carrot and coriander recipe!)
Finally giving it a quick blitz then tucking in to a gorgeous bowl of loveliness. It’s really that simple! Added bonus? It’s naturally vegetarian, vegan and gluten free.
Here is what you will need to make 1 litre. (Serves approx 4-6.)
- 1 Small Carrot, Peeled & Chopped
- 1 Granny Smith Apple, Peeled, Cored & Chopped
- 2 Garlic Cloves, Peeled & Crushed
- 1 Small Butternut Squash, Peeled, Deseeded & Chopped
- 1 Small Onion, Peeled & Chopped
- 1/4 tsp Salt
- 1/4 tsp Cinnamon
- 4 Fresh Bay Leaves
- 1/4 tsp Nutmeg
- 1/4 tsp Paprika
- 500 ml Vegetable Stock
- 100 ml Coconut Cream
Essential Equipment
- 3.5 litre Slow Cooker
- Hand Blender or Food Processor
Butternut Squash Slow Cooker Soup Recipe
First prepare all your vegetables and make up the stock if you’re using a stock pot or cube.
Then dump everything except for the coconut cream (we’ll add that later) into the slow cooker and give it a little mix.
Next pop the lid on and switch to low. Cook for 6-8 hours until the butternut squash is tender enough to mash with a fork.
Tic toc tic toc…
Then remove the 4 bay leaves and give it a quick stir.
Next you can either blend in batches in a food processor or simply blitz with a hand blender right there in the slow cooker. I personally find the latter way much easier as I hate washing more pots than I have to!
Then when it’s nice and smooth, pour in the coconut cream and give it a good stir. Finally, have a little taste and add more salt if you think it needs it.
When you’ve finished all that pain staking work (yeah right!) you can sit back, pour yourself a bowl of pure comfort soup heaven and relax. If you like, you can be fancy and top with some more coconut cream, a sprinkling of paprika & a bay leaf or 2. (Although I do stress that you can’t actually eat bay leaf – they’re just there to look pretty!)
Didn’t I tell you that it was crazy easy?? Slow Cooker Soup is definitely the way forward. It’s so simple to make and boasts bags of flavour, a huge winner in my book! It also freezes very well. Just divide between some Pour & Store Bags or plastic tubs and freeze, consume within 1-2 months. If you find that your soup is a little thick for your liking, simply add in some more vegetable stock little by little until you get the consistency you like.
I hope you enjoyed the post my lovelies, until next time.
Miss KitchenMason
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