Prep
5m
Cook
5h
Total
5h 5m
Shop
The Ultimate Slow Cooker Cookbook by Clare Andrews
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
First put the peeled and cubed butternut squash into your air fryer drawer. Then drizzle with the olive oil and toss to coat evenly.
Step 2
Cook at 180°C for 10 minutes, turning or shaking the air fryer basket occasionally.
Step 3
Alternatively, arrange the squash in a roasting tray, toss with the oil and cook in the oven at 180°C for 15 to 20 minutes.
Step 4
Then transfer the squash to your slow cooker and add the rest of the ingredients except the spinach and cream.
Step 5
Cook on low for 4 to 5 hours, stirring occasionally.
Step 6
Add the frozen spinach and cook for a further hour.
Step 7
Using a hand blender, blitz the soup until smooth, then stir through the cream, if using. Then season to taste.
Step 8
Serve your slow cooker squash soup with a swirl of single cream and some steamed spinach leaves.
For
4
M
I
500
g
Butternut squash, peeled and cut into cubes
1
tbsp
Olive oil
1/2
tspn
Chopped red chilli
1
tspn
Ground turmeric
400
ml
Coconut milk
1
Carrot, grated
500
ml
Vegetable stock
2
cloves
Garlic, crushed
1
tspn
Curry powder
1
thumb-sized piece
Fresh ginger, peeled and grated
2
nuggets
Frozen spinach, steamed
2
tbsp
Single cream (optional)
Sea salt
Freshly ground black pepper
To serve:
Single cream
1
handful
Steamed spinach leaves
+ Add all to shopping list
Per Serving
Calories
396kcal
Fat
32g
Carbs
27g
Protein
5g
Cancel
Prep
5m
Cook
5h
Total
5h 5m
Shop
The Ultimate Slow Cooker Cookbook by Clare Andrews
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
First put the peeled and cubed butternut squash into your air fryer drawer. Then drizzle with the olive oil and toss to coat evenly.
Step 2
Cook at 180°C for 10 minutes, turning or shaking the air fryer basket occasionally.
Step 3
Alternatively, arrange the squash in a roasting tray, toss with the oil and cook in the oven at 180°C for 15 to 20 minutes.
Step 4
Then transfer the squash to your slow cooker and add the rest of the ingredients except the spinach and cream.
Step 5
Cook on low for 4 to 5 hours, stirring occasionally.
Step 6
Add the frozen spinach and cook for a further hour.
Step 7
Using a hand blender, blitz the soup until smooth, then stir through the cream, if using. Then season to taste.
Step 8
Serve your slow cooker squash soup with a swirl of single cream and some steamed spinach leaves.
For
4
M
I
500
g
Butternut squash, peeled and cut into cubes
1
tbsp
Olive oil
1/2
tspn
Chopped red chilli
1
tspn
Ground turmeric
400
ml
Coconut milk
1
Carrot, grated
500
ml
Vegetable stock
2
cloves
Garlic, crushed
1
tspn
Curry powder
1
thumb-sized piece
Fresh ginger, peeled and grated
2
nuggets
Frozen spinach, steamed
2
tbsp
Single cream (optional)
Sea salt
Freshly ground black pepper
To serve:
Single cream
1
handful
Steamed spinach leaves
+ Add all to shopping list
Per Serving
Calories
396kcal
Fat
32g
Carbs
27g
Protein
5g
Cancel
