Perfect lunch: Slow cooker butternut squash soup

Use a slow cooker to cook this soup overnight and eat for lunch the next day.

Three servings

  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 720ml vegetable stock
  • 410g butternut squash
  • 1 dried red chilli
  • 1/2 tsp lime zest
  • 1 tbsp lime juice

Heat the oil in a saucepan and cook the onions until soft. Add garlic, oregano and salt and cook, stirring, for one minute. Add to a slow cooker with the stock, and stir to combine.


Add the butternut squash, cover and cook on a low temperature for six hours. Half an hour before the end of cooking, submerge the dried chilli in boiling water, making sure it stays under the water for 30 minutes. Drain and chop up roughly.


Puree the soup until smooth, then stir in the chilli, lime juice and zest. Share out into three soup containers and keep in the fridge until needed.


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