BUTTERNUT SQUASH SWEET POTATO SOUP SLOW COOKER RECIPES

Name: Sweet potato & butternut squash soup with lemon & garlic toast
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10
Cuisine: British
Ingredients: 500g sweet potatoes, peeled and diced; 1 butternut squash, peeled, deseeded and diced; 1 tbsp clear honey; 1 tbsp olive oil, plus a drizzle; 2 onions, roughly chopped; 3 garlic cloves, crushed; 1l vegetable or chicken stock; 1 tsp cinnamon; 1 tsp grated nutmeg; 100ml double cream; 1 tbsp olive oil; 3 garlic cloves, crushed; 100g butter, at room temperature; zest 1 lemon; 2 tbsp snipped chives; 1 tbsp chopped thyme; 2 ciabatta loaves, cut into slices

SWEET POTATO & BUTTERNUT SQUASH SOUP WITH LEMON & GARLI…

Sweet potato & butternut squash soup with lemon & garli… image

Roast your vegetables in honey before blitzing into this velvety smooth, spiced soup - served with garlicky, zesty ciabatta slices for dipping

Provided by James Martin

Categories Dinner, Lunch, Soup, Starter, Supper

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 10

Number Of Ingredients 17

Ingredients

500g sweet potatoes, peeled and diced
1 butternut squash, peeled, deseeded and diced
1 tbsp clear honey
1 tbsp olive oil, plus a drizzle
2 onions, roughly chopped
3 garlic cloves, crushed
1l vegetable or chicken stock
1 tsp cinnamon
1 tsp grated nutmeg
100ml double cream
1 tbsp olive oil
3 garlic cloves, crushed
100g butter, at room temperature
zest 1 lemon
2 tbsp snipped chives
1 tbsp chopped thyme
2 ciabatta loaves, cut into slices

Steps:

Heat oven to 220C/200C fan/gas 7. Put the sweet potato and butternut squash on a baking tray and add the honey and a drizzle of olive oil. Roast for 40-45 mins until soft and starting to caramelise at the edges, stirring occasionally.
Meanwhile, fry the onions in 1 tbsp olive oil until soft, then add the garlic, chicken stock, cinnamon and nutmeg. Bring to the boil, and simmer for 5 mins.
Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. Blend everything until smooth using a stick blender. Stir in most of the cream and bring back to a gentle simmer, and season with salt and pepper to taste.
To make the lemon & garlic toasts, gently warm the olive oil and garlic in a pan over a low heat for a few mins; the garlic should be softened but not browned. Remove from the heat and mix in the butter and lemon zest until smooth. Leave to cool, then stir in the chives and thyme.
Toast the ciabatta slices, and top each with a spoonful of garlic butter. Serve with the soup, drizzled with the remaining cream, and some black pepper.

Nutrition Facts : Calories 435 calories, FatContent 19 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 51 grams carbohydrates, SugarContent 16 grams sugar, FiberContent 7 grams fiber, ProteinContent 11 grams protein, SodiumContent 1.2 milligram of sodium

SLOW COOKER BLISSFUL BUTTERNUT SQUASH SOUP - SKINNYTASTE

Slow Cooker Blissful Butternut Squash Soup - Skinnytaste image

This is the easiest, creamiest, yummiest Fall slow cooker soup recipe – perfect for all you butternut lovers out there!

Provided by Gina

Categories Soup

Prep Time 15 minutes

Yield 4

Number Of Ingredients 7

Ingredients

16 oz 1/2 small butternut squash, halved, seeds removed
16 oz 1/2 buttercup or kobacha squash, halved, seeds removed but not peeled
2 large shallot (quartered)
2 cup chicken or vegetable broth (or 1-1/2 tbsp Better Bouillon w/water)
3/4 cup light coconut milk
pinch nutmeg
optional garnish: drizzle coconut milk (chives, pepitas)

Steps:

Place the squash, shallots and broth in the slow cooker.
Cook on low for 8 hours or high 4 hours, until soft and cooked through, a knife should easily be inserted.
Remove squash from skin and discard the peel.
Stir in coconut milk and nutmeg.
Blend in a blender or using an immersion blender.
Season to taste with salt and pepper and garnish with more coconut milk and chives, if desired.

Nutrition Facts : ServingSize 1 1/4 cup, Calories 152 kcal, CarbohydrateContent 35 g, ProteinContent 3 g, FatContent 3 g, SaturatedFatContent 1.5 g, CholesterolContent 2.5 mg, SodiumContent 310 mg, FiberContent 8.5 g, SugarContent 1.5 g

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