Spiced Squash & Apple Soup

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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/

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