Slow Cooker Butternut Soup

So this slow cooker butternut squash and coconut soup is packed full of the warming flavours of turmeric, ginger and chilli. But I just love to make delicious soups in my slow cooker all year round.

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Step 1

put the peeled and cubed butternut squash into your air fryer drawer. Then drizzle with the olive oil and toss to coat evenly.

Step 2

And cook at 180°C for 10 minutes, turning or shaking the air fryer basket occasionally.

Step 3

Alternatively, arrange the squash in a roasting tray, toss with the oil and cook in the oven at 180°C for 15 to 20 minutes.

Step 4

Then transfer the squash to your slow cooker and add the rest of the ingredients except the spinach and cream.

Step 5

Cook on low for 4 to 5 hours, stirring occasionally.

Step 6

Add the frozen spinach and cook for a further hour.

Step 7

Using a hand blender, blitz the soup until smooth, then stir through the cream, if using. Then season to taste.

Step 8

Serve your slow cooker squash soup with a swirl of single cream and some steamed spinach leaves.

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