I’ve been looking for a new next soup combination for a while and I think you’re going to love this one!
It’s rich, it’s tasty and so smooth on the palate with very little hard work indeed. In fact, cooking with a butternut can be rather time-consuming. They’re tough buggers, aren’t they?
But as long as you have a slow cooker, you’ll find this as easy as ABC!
I’ve featured a few butternut squash soups while blogging. Its sweetness is usually complimented some fresh ginger and chili like a charm and there’s one that I call THE BEST.
But I’ve also created simpler ones too like this one too.
But, while I had one in my cupboard and a red pepper hanging around at the back of my fridge, this beautiful combination was born!
Also, if you’re wondering about these potato, cheese and onion muffins (which are syn free), I’ll be sharing the recipe very soon., I promise! But crumbling them up really brought back memories of my Dad with his bowls of Heinz tomato soup!
Slimming World Syn Free Butternut & Red Pepper Soup
A super easy and filling butternut and red pepper soup without a chopping struggle.
- 1 butternut squash left whole
- 1 red pepper deseeded & chopped
- 2 garlic cloves minced
- 1 large potato peeled & chopped
- 2 small onions peeled & chopped
- 750 ml water
- 2 vegetable stock cubes
- 2 cm fresh ginger peeled & grated
Place the whole butternut in the slow cooker and leave on low for 5-6 hours as My Fussy Eater shows here. (I had mine on low overnight and it was fine).
Once tender, cut open, discard the seeds, then transfer the flesh to a soup maker (this is mine) or a pan, leaving the skin behind.
Now add everything else to the soup maker or pan. Set the soup maker to smooth and serve. If using a pan, simmer for 20-22 minutes until everything is tender and blitz until smooth.