Slow Cooker Butternut Squash Soup

Name: Slow Cooker Butternut Squash Soup
Prep time: 10 min
Cook time: 6 h 10 min
Total time: 6 h 20 min
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

380 minVeganGluten-freeGut healthSteady energyLuteal phaseSlow cookerMeal prep friendlySoups & stewsDairy-freeVegetarian

Servings:

Ingredients

—Butternut squash, cubed — 800 g
—Onion — 1
—Garlic cloves — 2
—Vegetable stock — 800 mlchoose one labelled gluten-free
—Coconut milk (tinned) — 100 ml
—Ground ginger — 1 cm
—Salt and pepper

Allergens

Contains celery

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.

Sources

The Impact of Dietary Fiber on Gut Microbiota in Host Health and Disease — Cell Host & Microbe, 2018

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

protein

fat

34g

carbs

5.3g

fiber

Always check product labels for allergens.