Prep
5m
Cook
5h
Total
5h 5m
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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.
500 g Butternut squash
1 tbsp Olive oil
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.
1/2 tsp Chopped red chilli
1 tsp Ground turmeric
400 ml Coconut milk
1 Carrot
500 ml Vegetable stock
2 cloves Garlic
1 tsp Curry powder
1 thumb-sized piece Fresh ginger
Step 5
Cook on low for 4 to 5 hours, stirring occasionally.
Step 6
Add the frozen spinach and cook for a further hour.
2 nuggets Frozen spinach
Step 7
Using a hand blender, blitz the soup until smooth, then stir through the cream, if using. Then season to taste.
2 tbsp Single cream
Sea salt
Freshly ground black pepper
Step 8
Serve your slow cooker squash soup with a swirl of single cream and some steamed spinach leaves.
Single cream
1 handful Steamed spinach leaves
For
4
M
I
500
g
Butternut squash, peeled and cut into cubes
1
tbsp
Olive oil
1/2
tsp
Chopped red chilli
1
tsp
Ground turmeric
400
ml
Coconut milk
1
Carrot, grated
500
ml
Vegetable stock
2
cloves
Garlic, crushed
1
tsp
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
Per Serving
Calories
396kcal
Fat
32g
Carbs
27g
Protein
5g
Only visible to you
Made it?
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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.
500 g Butternut squash
1 tbsp Olive oil
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.
1/2 tsp Chopped red chilli
1 tsp Ground turmeric
400 ml Coconut milk
1 Carrot
500 ml Vegetable stock
2 cloves Garlic
1 tsp Curry powder
1 thumb-sized piece Fresh ginger
Step 5
Cook on low for 4 to 5 hours, stirring occasionally.
Step 6
Add the frozen spinach and cook for a further hour.
2 nuggets Frozen spinach
Step 7
Using a hand blender, blitz the soup until smooth, then stir through the cream, if using. Then season to taste.
2 tbsp Single cream
Sea salt
Freshly ground black pepper
Step 8
Serve your slow cooker squash soup with a swirl of single cream and some steamed spinach leaves.
Single cream
1 handful Steamed spinach leaves
For
4
M
I
500
g
Butternut squash, peeled and cut into cubes
1
tbsp
Olive oil
1/2
tsp
Chopped red chilli
1
tsp
Ground turmeric
400
ml
Coconut milk
1
Carrot, grated
500
ml
Vegetable stock
2
cloves
Garlic, crushed
1
tsp
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
Per Serving
Calories
396kcal
Fat
32g
Carbs
27g
Protein
5g
Only visible to you
Made it?
Cancel
