Slow cooker butternut squash soup

    Slow cooker butternut squash soup


    18 people made this

    About this recipe: 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!

    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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