Slow cooker butternut squash, carrot and apple soup

    6 hours 10 min

    Ideal for autumn, just throw some butternut squash, carrots and apple together in a slow cooker and 6 hours later you have a delicious, hearty soup.


    Hampshire, England, UK
    14 people made this

    Serves: 8 

    • 1 medium butternut squash, peeled and cubed
    • 4 carrots, peeled and cubed
    • 2 large apples - peeled, cored and diced
    • 600ml vegetable stock
    • salt and pepper, to taste
    • 1 onion, finely chopped
    • 2 cloves garlic, minced
    • 2 tablespoons olive oil
    • 8 sage leaves
    • creme fraiche, to serve

    Prep:10min  ›  Cook:6hr  ›  Ready in:6hr10min 

    1. Preheat the slow cooker to Low setting.
    2. Combine all of the ingredients in the slow cooker, except the oil, sage and creme fraiche, give a stir then cover and cook on Low for 6 hours until the vegetables are tender and breaking apart.
    3. Meanwhile, warm the oil in a frying pan over a high heat. Add the sage, lower heat to medium and cook carefully until crispy. Remove and place on kitchen paper to drain.
    4. If desired, blend the soup in a food processor or using a handheld stick blender until smooth. Reheat in a clean pan if necessary then ladle into warmed bowls. Place a sage leaf on top to garnish and a dollop of creme fraiche.

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