Читать книгу 200 Easy Slow Cooker Recipes - Katie Bishop - Страница 23

Making this simple soup will easily fit in around your busy lifestyle. Prepare the squash and relax while it cooks. Then when you’re ready to eat, simply boil the kettle, make up the stock, blitz it with the squash and you have lunch ready to go!

Preparation time: 10 Minutes

Cooking time: 4 Hours

Serves 4

Vegetarian

1 large butternut squash, about 1kg (2lb 4oz), peeled, deseeded and cut into chunks

1 large red chilli, deseeded and diced

1 red onion, peeled and diced

2 garlic cloves, peeled and diced

Sea salt and freshly ground black pepper

1 tbsp olive oil

1 litre (1¾ pints) hot vegetable stock

Fresh coriander leaves, to garnish

Place the squash in the slow cooker dish. Reserve 4 small pinches of chilli for the garnish and add the rest to the slow cooker dish together with the onion and garlic. Season generously with salt and pepper and add the olive oil.

Cover with the lid and cook on high for 4 hours or until the squash is very tender. Spoon the mixture into a food processor (you may need to do this in batches) and add the stock. Blitz until smooth and season to taste.

Ladle the soup into warm bowls, dot with a few coriander leaves and sprinkle with the reserved chilli to serve.

FAB FOR THE FREEZER

Make a double batch and freeze some for a busy day.