Go Back
–+ servings
farmersgirl kitchen | farmhouse recipes and country life

Find more recipes at farmersgirlkitchen.co.uk

Slow Cooker Butternut Squash soup with ginger

Slow Cooker Butternut Squash Soup

Janice Pattie
Slow Cooker Butternut Squash Soup is an easy vegetable soup you can make in your slow cooker or on the stove.
5 from 5 votes
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Soup
Cuisine British
Servings 4
Calories 249 kcal

Equipment

  • Slow Cooker
  • Sharp knife
  • chopping board
  • grater
  • measuring jug
  • Immersion blender

Ingredients
 

  • 500 grams butternut squash (3 1/2 Cups) deseeded, peeled and chopped
  • 500 grams carrots (3.5 cups) roughly chopped
  • 1 medium onion peeled and roughly chopped
  • 2 teaspoon ginger root grated
  • 1 litre vegetable stock (4 1/4 cups)
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 200 millilitres milk (3/4 cups)
  • 100 millilitres cream (1/4 cup) optional

Instructions
 

For fresh butternut squash

  • 500 grams butternut squash (3 1/2 Cups)
    Peel the butternut squash, remove the seeds and cut into cubes about 2 cm (1/2 in) cubes.
    butternut Squash halves and chopped

For frozen butternut squash

  • Put the frozen cubes of butternut squash into the slow cooker.
  • 500 grams carrots (3.5 cups), 1 medium onion, 2 teaspoon ginger root
    Chop the onion, wash the carrots and chop into similar sized pieces to the squash. Add the vegetables to the slow cooker with the grated ginger.
  • 1 litre vegetable stock (4 1/4 cups)
    Add the stock and cook on LOW for 4 hours or HIGH for 2 hours.
  • 1/2 tsp freshly ground pepper, 1 tsp salt
    Season with salt and pepper. You can adjust the seasoning later if required.
  • When the soup is cooked and the vegetables are soft, puree the soup. Use either with a stick blender straight into the pot or ladle into a blender or food processor.
  • 200 millilitres milk (3/4 cups)
    The soup will be very thick, add milk until the soup is the consistency of thick cream.
  • Taste for seasoning and adjust as required.
  • 100 millilitres cream (1/4 cup)
    Serve with a swirl of cream (optional)

Notes

To cook on the stove

Put all the vegetables into a large saucepan with the stock and simmer for 20-30 minutes until the vegetables are cooked.  Blend and serve as per the recipe instructions. 
If you do not wish to use milk then thin the soup with more vegetable stock or use coconut milk.

Nutrition

Calories: 249kcalCarbohydrates: 36gProtein: 5gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 1694mgPotassium: 989mgFiber: 7gSugar: 15gVitamin A: 35154IUVitamin C: 36mgCalcium: 189mgIron: 1mg