Slow Cooker Beef & Butternut Squash Soup

Makes 2 servings

Macros: 225cal, fat 6g, carbs 25g, fibre 4g, protein 29g


227g Stewing Beef (chunks)

3 cups Butternut Squash (peeled and cubed)

2 cups Beef Broth

1/8 tsp Sea Salt (to taste)


Heat a skillet over medium heat. Add the beef and cook for 2-3 minutes, to brown.

Add the beef, butternut squash and broth to your slow cooker and cook on low for 8 hours or on high for 4 hours.

Season with sea salt to taste. Divide into bowls and enjoy!

Vegan or Vegetarian: Use vegetable broth and chickpeas instead of beef.

Leftovers: Refrigerate in an airtight container up to 3 days.








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