Recipe: Slow-cooked sweet potato & butternut squash soup

SERVES: 4 good portions | TIME: 4+ hours depending on setting

Why I LOVE this recipe:

  • It’s deliciously creamy and tasty
  • It’s super easy to make – just pop it in the slow cooker in the morning and come home to a delicious dinner
  • If you’re not wishing to indulge, you can replace some ingredients for a healthier option – as indicated below
  • Family friendly – BOTH my kids eat it (which is actually pretty amazing)
Sweet potato soup

Ingredients

  • 4 medium sweet potatoes, cut into thumb-sized batons
  • 1 medium butternut squash (300g ish), cut into thumb-sized batons
  • 1 diced onion
  • 1.5pt hot chicken stock (replace with veg stock if preferred)
  • 1tsp dried garlic
  • 1tsp dried thyme
  • 1tsp dried sage
  • 1tsp dried chives
  • 2tbsp butter (remove for a healthier option)
  • 50ml double cream (replace with natural yoghurt for a healthier option)
  • Ground salt & pepper to taste
  • For an extra special dish: add 8 rashers of diced bacon
  • Crusty rolls are also delicious for dunking 🙂

Method

  1. Add the vegetables, stock, herbs and butter to the slow cooker, along with a good sprinkling of ground salt and pepper.
  2. Cook for 4 hours on low, or 5 hours on medium, or 6+ hours on low. Slow cookers vary so check the tenderness of the veg before serving.
  3. Once cooked, turn off the slow cooker and remove the lid. Liquidise the soup in the slow cooker using an electric hand blender on a low setting for 2 minutes.
  4. If you’re adding bacon, fry it in a pan with a little oil until crispy and set aside.
  5. Add the cream (or yoghurt) to the slow cooker and stir in.
  6. Serve in bowls and garnish with the bacon and a pinch of chives.

That’s it! Super easy. You can also freeze this soup or keep in the fridge for up to 3 days. Enjoy!

Evie Garnett

Evie is the Head of Beauty for Suit Your Look, specialising in hair and make-up products. She loves nothing better than shopping for the next big make-up trend!

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