I've been looking for a new next soup combination for a while and I think you're going to love this one!
It's rich, it's tasty and so smooth on the palette with very little hard work indeed. In fact, cooking with a butternut can be rather time consuming. They're tough buggers, aren't they?
But as long as you have a slow cooker, you'll find this as easy as ABC!
I've featured a few butternut squash soups while blogging. Its sweetness is usually compliments some fresh ginger and chilli like a charm and there's one that I call THE BEST.
But I've also created simpler ones too like this one too.
But, while I had one in my cupboard and a red pepper hanging around at the back of my fridge, this beautiful combination was born!
Also, you can find my potato, cheese and onion muffins recipe here. Just crumbling them up really brought back memories of my Dad with his bowls of Heinz tomato soup!
And if you're here because you love a good soup recipe, then I have a HUGE back catalogue here and the author of the soup maker ebook, 65 Bowls of Health.
You Might Also Like
📖 Recipe
Butternut & Red Pepper Soup Recipe | Unofficial Slimming World
Ingredients
- 1 butternut squash left whole
- 1 red pepper deseeded & chopped
- 2 garlic cloves minced
- 1 large potato peeled & chopped
- 2 small onions peeled & chopped
- 750 ml water
- 2 vegetable stockcubes
- 2 cm fresh ginger peeled & grated
- Seasoning
Instructions
- Once tender, cut open, discard the seeds, then transfer the flesh to a soup maker (this is mine) or a pan, leaving the skin behind.
- Now add everything else to the soup maker or pan. Set the soup maker to smooth and serve. If using a pan, simmer for 20-22 minutes until everything is tender and blitz until smooth.
- If you made it and loved it, why not tag me on Instagram with a pic using @TastefullyVikkie?
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Nutrition
CAN'T MAKE IT NOW? THEN WHY NOT PIN IT FOR LATER...
Laura
Desperate to find out that muffin recipe but can’t find it on the website – Did you post it yet? ?
vikkie
https://tastefullyvikkie.com/2017/04/16/brabantia-giveaway-3-slimming-world-recipes-using-leftovers/ x
Linda
Hi vikkie do I have to use my slow cooker for this or is there a straight to the pan version.
vikkie
You could slice the butternut in half and roast in the oven for an hour first. Once roasted, you can also leave the skin on before adding to a pan with he remaining ingredients and simmering for about 25 mins until everything's tender. Or just peel & dice the butternut and simmer with everything for 25 minutes and blend. Roasting first will draw the moisture out and make it lovely and rich.
Jo
I roasted my butternut squash in foil in the oven when cooking roast chicken so save time worked very well. Jo
vikkie
Perfect 😀 You might like my french onion soup (I do that with whole onions) 😀
https://tastefullyvikkie.com/2015/04/15/my-healthy-totally-delicious-slow-roast-french-onion-soup-recipe-morphy-richards-soup-maker-2/
Karen Perkins
you can actually roast them whole in the oven, on a baking sheet I would say about gas mark 4-5 for about an hour- hour and a half depending on size. They caramelise and are so easy to cut up in circular slices, and when you get towards the end,just scoop out the seed (they come out very easily) with a spoon and cut accordingly! Delish!
vikkie
Oooh, thank you so much. I'll try that too ?
Coleen
Hi
Can you freeze this butternut soup?
vikkie
Yes x
Emma Guerriero
I made this soup this week and it is delicious Vicky, as well as being filling.
vikkie
That's great news! So glad you enjoyed it x
Sarah
I never used to get on with butternut squash but I’ve been coming around to it following some really cool dishes I’ve tried recently with a variety of spices and flavours and especially nuts and seeds which compliment it really well. Similarly with red peppers, I’ve never been quite sure what to do with them – I mean, they taste good in salads and, of course, with hummous, but I’ve never though they were fit for a soup. Perhaps I thought wrong – I will be giving this a try to find out!
christine
do you add the water and stock cubes to the slow cooker with the butternut squash and everything else to the pan after cooking the squash
vikkie
No, I don't add any water or cubes to the slow cooker. Once the butternut is cooked in the dry slow cooker, I scoop out the flesh to put in a pan, along with the stock, water and everything else. Hope that's cleared things up.
Anne
Oh this sounds just up my street. Thank you. I've had a butternut squash on my veg trolley for ages. Now I know what I will do with it!!! ?
vikkie
Hope you like it 🙂 I love how they don't go off quickly so I can have a think about what to do with it 😉
Kathy
Sounds lovely. I have quite a few Butternut squash as they are on special in Aldi. I made a roasted Mediterranean soup today using butternut squash. I look forward to the muffin recipe. Thank you.