Spiced Squash & Apple Soup

Name: Spiced Squash & Apple Soup
Prep time: 15 min
Cook time: 12 h
Total time: 12 h 15 min
Yield: Serves 4
Ingredients: 450 g/1 lb butternut squash, peeled, deseeded and cut into 1cm/½in pieces; 1 l/35 fl oz/4 cups Vegetable Stock or ready-made stock; 1/8 tsp cayenne pepper, or to taste; finely chopped parsley leaves, to serve sunflower seeds, to serve; 1 tsp ground coriander; salt and freshly ground black pepper; 1 leek, halved lengthways, finely chopped and rinsed; 2 tbsp apple juice; 2 bay leaves, torn; 2.5 cm/1 in piece of root ginger, peeled and chopped; 1 Granny Smith apple, peeled, cored and chopped; 2 cinnamon sticks; 2 large garlic cloves, finely chopped

Preparation info

Serves
4

Difficulty
Easy
Ready in
13 hr

Appears in

I Love My Slow Cooker

By Beverly LeBlanc

Published 2012

About

Ingredients

450 g/1 lb butternut squash, peeled, deseeded and cut into 1cm/½in pieces
2.5 cm/

Soup
Vegetarian
Gluten-free
Spicy

Method

Put the squash, ginger, bay leaves, cinnamon sticks, garlic, apple, leek, coriander and cayenne pepper in the slow cooker. Season with salt and pepper, then pour over the stock.

Cover the cooker with the lid and cook on LOW for 12 hours until the squash is very tender and the flavours are blended. Remove and discard the bay leaves and cinnamon sticks. Purée the soup in a blender or food