Slow Cooker Butternut Squash Soup
380 minSteady energyGluten-freeLuteal phaseVeganSlow cookerMeal prep friendlyGut health
Servings:
3
·
Ingredients
- —800 g Butternut squash, cubed
- —1 Onion
- —2 Garlic cloves
- —800 ml Vegetable stock
- —100 ml Coconut milk
- —1 cm Ginger
- —Salt and pepper
Method
- 01Add the squash, onion, garlic, ginger and stock to the slow cooker.
- 02Cook on LOW for 6 hours until the squash is soft.
- 03Blend with an immersion blender until smooth.
- 04Stir in the coconut milk and warm through for 10 more minutes.
- 05Season with salt to taste before serving.
Why this works
Butternut squash is rich in fibre and beta-carotene, which support regular digestion. Its complex carbohydrates provide a more gradual release of energy than refined foods. This soup keeps and reheats well over several days, making it convenient to prepare ahead for the week.
Meal Prep Tips
Storage: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
Reheating: Reheat gently on the stovetop or in the microwave, stirring occasionally — add a splash of stock or water if it has thickened too much.
Pairing: Pairs well with crusty bread, a swirl of extra coconut milk, or roasted pumpkin seeds on top.
Nutrition (per serving)
220
kcal
4g
protein
8g
fat
34g
carbs
5.3g
fiber