Slow Cooker Butternut Squash Soup

Name: Slow Cooker Butternut Squash Soup
Total time: 21600 s
Yield: 6-8 servings
Cuisine: British
Ingredients: 1 onion; 4 garlic cloves; 400 ml vegetable stock; 1 carrot peeled and chopped; 1 Granny Smith apple chopped; 1 butternut squash; 1/2 tsp sage; 1/2 tsp thyme; pinch cayenne; pinch nutmeg; pinch cinammon; salt and pepper, to taste; 1/2 tin coconut milk

Melissa H @MealsWithMel

A lovely autumn/winter warmer after an afternoon stroll 🥰

Melissa H @MealsWithMel

A lovely autumn/winter warmer after an afternoon stroll 🥰

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Ingredients

4-6 hours

6-8 servings

1onion
4garlic cloves
400 mlvegetable stock
1carrot peeled and chopped
1Granny Smith apple chopped
1butternut squash
1 red chilli (roughly chopped)
1/2 tspsage
1/2 tspthyme
pinchcayenne
pinchnutmeg
pinchcinammon
salt and pepper, to taste
1/2 tincoconut milk

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Steps

4-6 hours

1

Add everything except the coconut milk to a slow cooker and mix briefly to combine. Cook for 4-6 hours on low or 2-3 hours on high until vegetables are tender and mash easily with a fork.
2

Add coconut milk. Using a hand blender purée the soup until smooth.
3

Garnish with a swirl of the coconut milk and anything you have to hand - parsley, chilli flakes and pine nuts work well!
4

Leftovers can be stored in tupperware in the freezer and reheated in the microwave from frozen for a quick work lunch.