Slow cooker butternut squash soup

    6 hours 15 min

    So easy! Add anything you want, more veg, herbs, spices. Just cover and cook, blend and serve! Open the cupboard and add what you fancy. Freeze for another lunch! Fab!

    36 people made this

    Serves: 4 

    • 1 large butternut squash, peeled and chopped
    • 1 large tin sweetcorn, drained
    • 1 red onion, chopped
    • 1 white onion, chopped
    • 3 chicken stock cubes, crumbled
    • 1/2 teaspoon chilli powder, or to taste
    • 1/2 teaspoon curry powder, or to taste
    • mixed dried herbs to taste
    • 1 to 2 handfuls red lentils
    • water to cover
    • 2 to 4 tablespoons cream (optional)

    Prep:15min  ›  Cook:6hr  ›  Ready in:6hr15min 

    1. Place veg, stock cubes, herbs and spices in the slow cooker. Cover with water, then sprinkle over lentils to just cover the liquid. (Add more if you like a thicker soup, or less if you prefer thinner soup.)
    2. Cook on high for 4 hours or low for 6 to 8 hours.
    3. Blend with blender to the thickness you like or use a masher. Add cream if desired.

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