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)
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
- Add the vegetables, stock, herbs and butter to the slow cooker, along with a good sprinkling of ground salt and pepper.
- 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.
- 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.
- If you’re adding bacon, fry it in a pan with a little oil until crispy and set aside.
- Add the cream (or yoghurt) to the slow cooker and stir in.
- 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!
