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. AND it’s a perfect midweek meal!
Butternut Squash Slow Cooker Soup
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
- 3.5 litre Slow Cooker
- Hand Blender or Food Processor
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 (hahaha, who are we kidding?! That was easy peasy!) 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 and 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.
Enjoyed this post? You’ll love my Healthy Tomato Soup with a Hint of Basil.