- 1 large butternut squash, peeled and diced into large cubes
- 1 large onion, finely chopped and diced
- 3 cloves of garlic, crushed
- 1 carrot, peeled and diced
- 4 sprigs of thyme
- 1 sprig of sage
- 720ml of low sodium chicken stock
- Salt and pepper to taste
- Double cream for serving
- Freshly chopped parsley, for garnish
- Pinch of cayenne
STEP 1
In a large slow cooker, combine butternut squash, onion thyme, garlic, carrot, and sage. Then pour in the stock and season the mixture with salt and pepper alongside a pinch of cayenne.
STEP 2
Cover the slow cooker and cook until the squash is extremely tender, preferably on low for around 7-8 hours or on high for 3-4 hours. Once cooked, remove the sprigs of herbs and use an immersion blender to blend the soup until smooth.
STEP 3
Stir in cream and garnish with some parsley before serving.
Products used to make this recipe
Swan Nordic 6pcs Utensils Set With Holder
The perfect set for any kitchen, the Swan 6-piece utensil set with holder includes all the essential cooking tools for cooking up a storm...
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Swan 3.5L Retro Slow Cooker
Benefiting from three settings, low, high and automatic, the Swan Retro 3.5L slow cooker has a removable ivory colour ceramic pot, which can be taken straight to the table for…
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