Spiced Butternut Squash Soup

From Poppy Cooks Slow Cooker Book (p45)

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oven to 160 fan. Throw the squash and onion pieces into a roasting tin and roast for 20 minutes, until they softean and get some colour OR Do them in the air fryer, 10-15 minutes at 200C

Step 2

Throw the roasted squash and onion, along with the garlic, ginger, lemongrass and chilli into the bowl of your slow cooker., and add the curry paste, five spice, and coconut milk. Half fill the coconut milk with water and pour that in, too. Put the lid on and cook on high for four hours, or low for 6 hours, until the squash is tender.

Step 3

When the soup is cooked, scoop our the lemongrass stick, and give the soup a good blend with a handheld stick blender. If you don't want the soup completely blitzed, remove some of the butternut squash and set it aside to use to top the soup before serving. Add the butter and blitz again. Taste and season with soy sauce and serve topped with coriander and any reserved butternut squash.