My slow cooker has been on a lot lately, mostly for making chutneys. Today I had some left over beans which needed using and was thinking about making some butternut curry. Well, I didn't end up making a hot creamy butternut curry but a lovely winter soup!
On of the many wonderful things you can do with a slow cooker is soup. A great way to use up some left over veg, just throw it in and forget about it.
Today's soup had the following-
Ingredients:
1x large butternut squash
1x red onion
1x celery stick
1x carrot
3x white potatoes
About three large handfuls of beans.
2x tins tomatoes
2x tin fulls of water
1 cup of white wine
About a cup of porrage oats, the same of red lentils. 1-2 tablespoons of sunflower seeds. Thyme, pepper and chili powder.
Chop and peel up everything and throw in. (Chop up the potato smaller than the butternut pieces.)
I cooked on high for about 2-3hrs then on low for about another 4hrs.
I checked on it and mixed every now and again. Tasted and checked, added in a little more chili powder. It's a great dish to have bubbling away in the day for dinner or to freeze down in portion sizes.
If popping on in the morning for dinner, set to low for 6-7hrs I think.
When ready to serve I used a hand blender to blend it down in the slow cooker. Lots left over to freeze.
It's yummy.
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