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Slow cooker butternut squash, carrot and apple soup
Slow cooker butternut squash, carrot and apple soup from eGJ |
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Ingredients1 medium butternut squash, peeled and cubed4 carrots, peeled and cubed 2 large apples - peeled, cored and diced 600ml vegetable stock salt and pepper, to taste 1 onion, finely chopped 2 cloves garlic, minced |
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Method1. Preheat the slow cooker to Low setting.2. Combine all of the ingredients in the slow cooker,give a stir then cover and cook on Low for 6 hours until the vegetables are tender and breaking apart. 3. If desired, blend the soup in a food processor or using a handheld stick blender until smooth. Reheat in a clean pan if necessary then ladle into warmed bowls. | |||||||||||||||||||
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