Roasted Butternut Squash Soup

February 2, 2016 3 Comments

I love making soup in  the slow cooker.  This is one of my family favourites, and I often make it on a Sunday.  I start first thing on a Sunday morning (the oven is generally on cooking breakfast!), and get the soup going whilst we take the kids out for the morning.  Nothing beats going out to the park or for a walk on a mild winter’s or autumnal day and returning home to a warm soup for lunch.

Ingredients:

(serves at least 4)

  • 1 small Butternut squash
  • 2 cloves of garlic (crushed)
  • 1 green apple (peeled and cored)
  • 1 onion (peeled and roughly chopped)
  • 1/4 tsp cayenne pepper
  • 1 tsp cumin
  • pinch of cinnamon
  • pinch of ground nutmeg
  • 1 tbsp peanut butter
  • 500mls vegetable stock
  • Salt and pepper seasoning to taste
Method:
  1. Pre-heat the oven to 180C. Place the whole butternut squash on a baking tray and bake in the oven for approximately 45 minutes until the skin is charred and the flesh is soft.
  2. Place all the other ingredients in the slow cooker.
  3. Remove the squash from the oven. Cut in half, remove the seeds and spoon the flesh away from the skin and add to the slow cooker.
  4. Cook on  a low for 4-5 hours or 3 hours on a high.
  5. When cooked (when the onion is soft), use an immersion blender to blend.  Alternatively allow to cool and blend in a food processor in batches.
  6. Season with salt and pepper to taste.
  7. Serve with crusty bread, croutons and a swirl of cream or natural yoghurt as you prefer.
  8. Enjoy!

NB. I am a home cook, and have had no formal training in preparing food. So these are just recipes that I use at home for the family. Whilst I have taken time to try and be as accurate as possible, some of the quantities are approximate.  I am always keen to learn, so if you think the recipe can be improved upon please take the time to comment below. I also love seeing your versions.

Kerry x

3 Comments

  • nina February 22, 2016 at 9:19 am

    This sounds simple. I love that I can just put squash in oven – it’s so difficult to cut it when not cooked. I will have to miss out the peanut butter , but I think all the other ingredients will be fine – I am sensitive to most spicy foods! I will try this week as it’s been so cold that a lovely soup would be good. Don’t have a slow cooker so it will just have to go on the stove. I will send this to hubby! He cooks more than I!! Thanks for sharing. Nina

    • Kerry February 22, 2016 at 4:25 pm

      I think it will work fine on the stove. Let me know how it goes and what you think! X

  • […] we have been enjoying my Roasted Butternut Squash soup, Spicy Red Pepper Soup, and more recently Creamy Mushroom and Tarragon soup. I decided I wanted to […]

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    About Me

    About Me

    Hi I'm Kerry, Wife to James, Step Mum to one, Mum to two and more fur, feather and winged babies than I can count. I have a passion for crafts, encouraging creativity and inspiring imagination especially in children. So if you are looking for some inspiration, ideas and resources to inject a little creativity into your family life, then you've come to the right place. Read More

    Kerry

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