As a natural extension of minimalising the clutter and “stuff” in my home, I’ve also been thinking about my food shopping and cooking. Having already gone through my freezer and fridge, I’ve been thinking about how to simplify my weekly shop and cooking. I’m hoping to create a list of go-to recipes that require few ingredients, are easy to make, and are healthy.

I feel quite safe in sharing this recipe, as it’s been loved by everyone that’s tried it. It’s also super simple, and quick to prepare (though it needs time to cook slowly). It also contains lots of goodness. So first the ingredients:

650 grams of butternut squash (I tend to buy one a lot heavier than this, to make sure I’ve got enough once it’s peeled. If I have too much then I freeze it – find out how here).
A large sweet potato – I buy the biggest I can find, or two small/medium ones.
An onion.
475 ml of stockĀ (I use chicken stock but you could use vegetable stock if you’re vegetarian).
60g butter Ā (I’ll add this as optional as I forgot to include it this time round and it tasted just fine!)
300 ml semi-skimmed milk.
150 ml single cream.
1/2 teaspoon of cumin.
2 tablespoons of coconut flakes.
Salt and pepper to season.

Basically, the recipe involves a lot of slow cooking, a little blending, and some slicing up of nice crusty bread to enjoy with it. You can’t really go wrong.

  1. Peel and chop the sweet potato into cubes. This should be placed in the slow cooker first as it cooks best if fully covered with stock.
  2. Peel and chop the butternut squash and onion, add to the slow cooker along with the stock and butter. Cook on high for approximately four hours.
  3. Check the vegetables are soft then blend. I use a hand blender but any blender is fine.
  4. Return to the slow cooker and add the milk, cream, cumin and coconut. Cook for approximately 30 minutes or until hot.Ā 
  5. Enjoy!

I hope you enjoy this soup if you decide to try it. I make it when my kids are ill and they need extra nutrition in their diet as the sweet potato and butternut squash contain lots of vitamins. Some of the benefits of butternut squash are included below.

A bonus of the soup is that it’s very easy on the store cupboard – you don’t need to buy masses of ingredients. The coconut and cumin keep well, and you can buy the vegetables loose, so buying only as much as you need. The cream also comes in a 150 ml pot, so there’s no wastage there either.

I’d love to hear if you have any go-to recipes that you like to make when you’re feeling under the weather. Or simple slow cooker recipes for any day of the week! Please add your comments below

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27 comments on “Simple, Healthy Slow-Cooker Soup with Coconut & Butternut Squash”

  1. This sounds tasty. Both my husband and I like butternut squash, especially this time of year when it’s on sale.:-)
    Our go-to recipe when we’re feeling under the weather or we’re really rushed is eggs, toast, and juice. We throw cheese into the eggs if we have any on hand to make it a little more filling, but if we’re truly feeling under the weather, we don’t need a big meal.

    • Thanks, Priscilla. Eggs, cheese and toast sound nutritious when you’re not so well. Do you make French toast, too? My kids love that as well, with lots of ketchup though, which isn’t so healthy!

    • Thanks, Catherine! Leek and potato sounds delicious, too…it’s not a recipe I’ve tried, maybe I need to look that out šŸ™‚ Thanks for stopping by!

    • Hi Carol, yes it’s a great soup for the autumn and winter months šŸ™‚ I hope you enjoy it if you decide to try it. Thanks for stopping by.

  2. This looks absolutely gorgeous, I love coconut but have never had it in soup before and I bet it tastes gorgeous with the butternut! Going to have to give this a go… it really is soup weather at the moment x

    • Thanks, Sonia. I hope you enjoy it. It’s definitely soup weather in the UK, so very chilly here right now!

  3. Oooooh this is heavenly!!! I love butternut squash soup. It’s my go to comfort food but I have never made it myself for fear of messing up a good thing. I think I’ll give it a shot.

  4. I love butternut squash soup but I never thought of making it in the slow cooker. I always thought it would be too liquid and I like it creamy. Now I know the secret to a creamy soup in the slow cooker! šŸ™‚

  5. Hi Rachel, I love soup cooked in the slow cooker. It’s my winter favourite and my go-to meal for when it’s cold and miserable out (and when it’s not!). I’m pinning this recipe for future reference and am looking forward to trying it!

    Thank you for linking up with the #MMBC.

    • Thanks, Debbie. I hope you enjoy the recipe. Love hooking up and finding new blogs to read, thank you for hosting šŸ™‚

  6. I love squash. Does make a slightly thicker soup, which is my favourite kind. I wonder if I could substitute spaghetti squash as we’ve had a bumper crop and my butternut squash failed (to be planted – oops!) Thanks for the recipe. I’ll give it a go.#MMBC

    • Hi, Cheryl. That’s an interesting thought, I’m afraid that I’ve never tried spaghetti squash. I’ll certainly keep an eye out now that you’ve mentioned them. How lovely to be able to grow it yourself, that must be so satisfying! Thanks so much for stopping by.

  7. Yum this looks delicious! I had no idea about the benefits of butternut squash, I really must use it more. I am not sure my toddler would eat soup but sure I could try and sneak it in somewhere else! xx

    • Thanks so much, Sarah šŸ™‚ I hope you enjoy it if you try it. My kids enjoy it as it’s quite sweet with the coconut, though they like me to give it an extra blitz as they prefer a very smooth soup x

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