Slimming World Syn Free Butternut & Red Pepper Soup

A super easy and filling butternut and red pepper soup without a chopping struggle.

Course Soup
Prep Time 5 minutes
Cook Time 5 hours 22 minutes
Total Time 5 hours 27 minutes
Servings 4
Author Tastefully Vikkie


  • 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


  1. Place the whole butternut in the slow cooker and leave on low for 5-6 hours as My Fussy Eater shows here. (I had mine on low overnight and it was fine).

  2. 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.

  3. 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.

  4. If you made it and loved it, why not tag me on Instagram with a pic using @TastefullyVikkie?