Slow Cooker Squash and Coconut Soup
This slow cooker butternut squash and coconut soup is packed with the warming flavours of turmeric, ginger and chilli.
Introduction
I love making soups all year round, and this one in particular works well in any season. The combination of flavours is just incredible – the squash, coconut, chilli, turmeric and ginger pack a punch of flavour. And it’s super healthy, too!
Ingredients
| 500g | butternut squash, peeled and cut into cubes |
| 1 tbsp | olive oil |
| ½ tsp | chopped red chilli (if you don't like heat, leave it out) |
| 1 tsp | ground turmeric |
| 1 x 400ml tin of | coconut milk |
| 1 | carrot, grated |
| 500ml | vegetable stock |
| 2 cloves of | garlic, crushed |
| 1 tsp | curry powder |
| thumb-sized piece of | fresh ginger, peeled and grated |
| 2 nuggets of | frozen spinach |
| 2 tbsp | single cream (optional) |
| sea salt and freshly ground black pepper | |
| To serve: | |
|---|---|
| single cream | |
| a handful of | steamed spinach |
Essential kit
You will need: a slow cooker and a hand blender.
Method
COOK 5–6 hours on low.
Put the butternut squash into your air fryer, drizzle with the olive oil and toss to coat. Cook at 180°C for 10 minutes, turning occasionally. Alternatively, arrange the squash in a roasting tray, toss with the oil and cook in the oven at 180°C/350°F/gas 4 for 15–20 minutes.
Transfer the squash to your slow cooker and add the rest of the ingredients except the spinach and cream. Cook on low for 4–5 hours, stirring occasionally. Add the spinach and cook for a further hour.
Using a hand blender, blitz the soup until smooth, then stir through the cream, if using. Season to taste.
Serve with a swirl of single cream and some steamed spinach leaves.
