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.
(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
- 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.
- Place all the other ingredients in the slow cooker.
- 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.
- Cook on a low for 4-5 hours or 3 hours on a high.
- 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.
- Season with salt and pepper to taste.
- Serve with crusty bread, croutons and a swirl of cream or natural yoghurt as you prefer.
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.