Slow Cooker Thai Curried Butternut Squash Soup

by | Nov 11, 2019 | All, Soups + Salads

This rich, velvety Slow Cooker Thai Curried Butternut Squash Soup recipe is packed with flavor and conveniently made in the slow cooker. Perfect for busy weeknight meals!

Two bowls of Slow Cooker Thai Curried Butternut Squash Soup. Garnished with pepitas and fresh cilantro.

Nothing is more satisfying on a chilly fall or winter day than a bowl of homemade soup. Fortunately this Slow Cooker Thai Curried Butternut Squash Soup can be a reality more quickly than you think, thanks to the help of your trusty slow cooker and a handful of uber-flavorful ingredients.

The best butternut squash soup in the crock pot

Nothing beats having a homemade dinner 90% complete when you walk in the door after a busy day. Which is why I BIG PUFFY HEART my slow cooker.

This curried squash soup recipe couldn’t be simpler. There is no fancy layering technique to the ingredients. It’s merely dump, stir, set and forget!

Load up the slow cooker in the morning (this one is my current favorite), and you’ll be greeted with a heavenly aroma that will make you extremely grateful for the few moments you spent earlier that morning prepping the soup.

White slow cooker filled with Thai Curried Butternut Squash Soup. Garnished with chopped fresh cilantro and pepitas.

Soup that tastes like curry

I adore the flavors of Thai curry dishes, so naturally a soup that includes many of the same signature elements is a total winner in my book:

  • Green curry paste: You will also find red (and occasionally yellow) curry paste on the shelves. The differences primarily come from the ingredients and color of chilis used (red = red chili peppers and chili powder, green = green chili peppers, coriander, basil and lime leaf). Green curry paste is generally a touch sweeter than red curry paste, which has traditionally been a bit spicier.
  • Freshly grated ginger: Never grated ginger before? It’s quite simple: grab a knob of fresh ginger at the store, peel the skin using a vegetable peeler and grate it using a microplane grater. If you’re short on time, you can also buy fresh ginger paste in either refrigerated or frozen form.
  • Coconut milk: I’ve made this recipe using lite coconut milk and regular coconut milk and I much prefer the regular version. I think Bon Appetit said it the best when it described lite coconut milk as the 2% of coconut milks. The result is slightly grainy and less rich.
  • Fish sauce: My go-to fish sauce is Red Boat. It’s available at many Asian markets as well as Amazon. But if I’m out of that, Thai Kitchen is a solid choice (and is sold at Target).

Butternut squash, onion, garlic, broth and a finishing touch of brown sugar and butter round out the ingredient list. If you make Asian dishes frequently, you might just have all of these ingredients in your pantry. If not, they are readily available at any well-stocked grocery store.

Tip: Peeling and chopping a butternut squash can be a near-death experience (especially if you haven’t had your knives sharpened in a while.) Save yourself the time and hassle by picking up peeled and cubed butternut squash at the grocery store. Have leftover squash? Make our Roasted Butternut Squash Naan Pizza!

Two soup bowls filled with Thai Curried Butternut Squash Soup made in the slow cooker.

How to safely puree hot soup in the blender

To get the uber creamy soup texture like you see in the pictures, you really need to give the soup a generous spin in the blender before serving it. But if you’ve ever tried to puree hot liquids before, the results can be “explosive” if you don’t follow a few simple tips:

  1. Allow the soup to cool for at least 15 minutes before adding to the blender. 
  2. Fill your blender half way full – no more! Hot liquids expand when they blend and can blow the top off the blender resulting in a mess at the very least and possibly a burn.
  3. Securely attach the lid to the blender and cover with a towel. Hold the top closed while blending as extra insurance against explosions. 
  4. Pour pureed soup into a serving dish or pot. Repeat puree process in stages with remaining soup. 

My Blendtec does an amazing job of creating a smooth, velvety texture to this soup. However, if you don’t mind soup with a less smooth consistency, a standard blender or even an immersion blender works great, too. 

Freeze homemade soup

Soup is one of those recipes that freezes beautifully with minimal effort. I often freeze this Slow Cooker Thai Curried Butternut Squash Soup in individual containers. They are perfect to pull out for lunches when the fridge looks rather bare.

Frozen soup lasts about 4-6 months in the freezer. Just be sure you leave a little bit of headroom in your containers when you fill them. Soup expands when frozen so you want to make sure you have adequate headspace in the container to allow for the expansion.

Single gray bowl filled with Slow Cooker Thai Curried Butternut Squash Soup. Garnished with chopped fresh cilantro and roasted pepitas.

How to reheat frozen soup

If I’m thinking ahead, I pull a frozen container of soup out of the freezer and pop it in the fridge overnight to defrost. But if I’m not that organized, I’ve also done a quick defrost in the microwave or dumped the frozen block into a saucepan on the stovetop over low heat to slowly warm and heat through.

Serving this soup for a group? I prepare the recipe as written then add small bowls of extra green curry paste to the serving area so guests can swirl a little more in their bowls for an extra curry kick. I also load it up with some salty pepitas and ample amounts of fresh chopped cilantro for a bit of crunch and bright flavor in every bite.

Nothing beats a tasty slow cooker soup at the end of a long day. Check out some of these other tasty options:

Slow Cooker Chicken Tortilla Soup

Slow Cooker Italian Wedding Soup

Slow Cooker White Chicken Chili

Slow Cooker Split Pea Soup with Ham

Crock Pot Broccoli Cheese Soup

Slow Cooker Chicken Taco Soup

Crock Pot Chicken Noodle Soup

Slow Cooker Pizza Soup

Check out all of our Soup and Salad recipes!

Two gray bowls filled with Slow Cooker Thai Curried Butternut Squash Soup. Garnished with fresh cilantro and pepitas.

Yield: Serves 8

Slow Cooker Thai Curried Butternut Squash Soup

White slow cooker filled with Thai Curried Butternut Squash Soup. Garnished with chopped fresh cilantro and pepitas.

This simple Slow Cooker Thai Curried Butternut Squash Soup is infused with green curry paste, fresh ginger and coconut milk for a creamy, velvety texture. The perfect “warm me up” soup recipe for fall and winter! 

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes


  • 8 cups of peeled, cubed butternut squash
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon peeled and grated fresh ginger root
  • 3 tablespoons green curry paste
  • 4 cups chicken stock
  • 1 can (13.5 ounces) regular coconut milk
  • 3 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon butter
  • Salt and pepper
  • Chopped cilantro, optional
  • Roasted, salted pepitas, optional


  1. Combine squash, onion, garlic, ginger and curry paste in a large slow cooker. Pour in the chicken stock and coconut milk. Cook on high for 4 hours or low for 8 hours.
  2. Puree the soup using an immersion blender or a regular blender.
  3. Stir in the fish sauce, brown sugar and butter. Let soup sit for 15 minutes before serving to allow all the flavors to meld together. Add salt and pepper to taste and garnish with fresh cilantro and pepitas.


  • This soup is pretty mild as written. Feel free to stir in an extra spoonful of curry paste if you want a more pronounced curry flavor.
  • This soup freezes beautifully. I often freeze individual portions to pull out for easy lunches.

Nutrition Information:



Serving Size:

1 bowl

Amount Per Serving: Calories: 238Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 962mgCarbohydrates: 32gFiber: 7gSugar: 8gProtein: 7g

LOVE this recipe?

Follow us on Pinterest for more great recipes! Just click the little pin button at the top of the recipe card.

This simple Slow Cooker Thai Curried Butternut Squash Soup is infused with green curry paste, fresh ginger and coconut milk for a creamy, velvety texture. The perfect “warm me up” soup recipe for fall and winter!

We're the creative juices behind Garnish with Lemon. In the past 8 years, millions of people have sipped & snacked on our recipes. Need easy, delicious party food and drinks for your next shindig? You’ve come to the right place.

Our Story

About Anna

Hi, I’m Anna, a former corporate communications nerd turned food fanatic. Turns out I like cooking for others A LOT more than explaining HR policies to them. C’mon over!


  1. Avatar

    OMG! This soup looks amazing and right up my alley. We are soup lovers and honestly have soup and sandwich or soup and quinoa cake night once a week in my house. It’s the easiest and best cold weather comfort food. I also love that there is always leftovers for the kid’s lunches and mine as well. I have never used green curry paste, so that will be something new for me to try. Beautiful job on the photos!
    xoxo, Jackie

    • Avatar

      Thanks for the kind words, Jackie. I agree; I think we definitely have similar styles, and I’m positive you’re going to love experimenting with green curry paste. Enjoy!

  2. Avatar

    I made this warm yumminess again tonight and this time I used my pressure cooker. Same prep time, but only 18 minutes until I had veggies soft enough to purée. Next time I will reduce the liquid by about 2 cups–there’s so much less evaporation with the pressure cooker–I didn’t end up throwing all the liquid in the blender with the veggies. I compensated for any potential lost flavor by stirring in more curry paste. We loved it!

    • Avatar

      Perfect soup for today’s snowy weather! I’m so intrigued by your pressure cooking. You’ll have to give me a tutorial the next time you’re in town (because you always travel with your pressure cooker, right?!?) 🙂

  3. Avatar

    This soup was SO yummy! The slow cooker really simplifies the prep and buying pre-cut squash really helps too. This will go into our regular rotation!

    • Avatar

      Yay! Another winner. We can never have too many in our back pockets, can we?

  4. Avatar

    I’m convinced! Signed up for your site. I love the photography. The site is not only beautiful but very easy to follow and use. I tried posting to email and Facebook and both worked wonderfully. I love that the full recipe and comments are both immediately available without doing backflips. Our taste in food meshes wonderfully. I’m excited to begin receiving your posts. This soup looks delicious. Will try it next week. I’ve already made 2 of your recipes today and it’s not even noon. Slept late until 9am so I’ve been busy. That is a great compliment and atta girl. Job well done.

    • Avatar

      Such lovely comments! So glad you are enjoying our site and finding recipes you love, Nancy!

  5. Avatar

    Would Red curry paste work? Or is it a totally different flavor? Thanks

    • Avatar

      Hi Jana, you can use either red or green curry paste, whatever you prefer.

  6. Avatar

    Was wondering if you know if this would freeze well? I love soups but it’s just me so I like to freeze half so I can enjoy the whole thing (just not all at once)! Love you site, adore your recipes – thank you!

  7. Avatar

    Please ignore my prior question. If I’d only read the post from the beginning (not just the recipe) I’d have seen that YES it does freeze well. Oops! Thanks again 🙂

    • Avatar

      Hope you enjoy it, Brooke!

  8. Avatar

    This looks like the perfect soup for this cold rainy week!

  9. Avatar

    Mmm, I love butternut squash soup – especially if it has thai flavors! Looks awesome!

  10. Avatar

    you are not alone, I always ate better at work, and now that I;m home it’s graze city, and those chips in the pantry usually win

  11. Avatar

    I love this soup because it looks simple, but the flavors seem complex. In the cold weather e’ve been having recently, a butternut squash soup sounds fabulous too!

  12. Avatar

    Bring on the soups!! I think they’re my favorite part about the cooler months, there’s nothing that warms you from the inside out like a comforting, creamy bowl of soup. Looks delicious!

    • Avatar

      Me, too, Nicole! If it has to be cold outside, at least there is soup!

  13. Avatar

    I really like the slow cooker idea, makes it really easy plus fish sauce idea sounds exotic and fun.

    • Avatar

      The slow cooker makes it so easy to pull together when time is tight, Katerina. We love it!

  14. Avatar

    Boy, I’m not a cook and my eyes lock in the back of my head at too many ingredients. But, I’m intrigued. So intrigued I’ll go out and buy a slow cooker. Now, this is the crux of my query: where does one find fish paste and curry paste, and I like it very mild; what kind of curry paste-red or green or half recipe?

    I do like soups, time for a change for me I guess; Shuck off fear of cooking time.

    • Avatar

      Hi Esther, fish sauce and thai curry paste are both located in the Asian ingredients aisle of my grocery store. I suspect it would probably be the same for you if you shop at a large store. You can choose red or green curry paste. If you’re concerned about the flavor intensity, try adding only half of the suggested amount. You can always stir in more if you like. It’s pretty mild as written since my kids eat it. Enjoy!

  15. Avatar

    I added 2 serrano chiles and the juice of 2 limes to make it more Thai-like.

    • Avatar

      Great ideas, Ronni!

  16. Avatar

    Accidentally put in the fish sauce early! Will this mess up the taste?

    • Avatar

      I’m pretty sure it will be fine, Jackie. Let us know what you think!

  17. Avatar

    Yummy. I did make some drastic changes. i used Carrots instead of squash. Carrots were on sale. I also added a little lime juice as suggested in one of the comments. It was VERY good and I am sure tomorrow it will be even better as these kind of soups get better with age. It was a little thicker than I like so for my second helping I added a little more chicken broth and a little more curry paste. Thanks

    • Avatar

      Love your twist, Carol! Cooking should be about making a recipe your own. Thanks for stopping back to share your experience!

  18. Avatar

    I should have mentioned that I cooked it on the stove and not in a crock pot worked well in shorter time

  19. Avatar

    Is there a good substitute for the coconut milk? Allergies!

    • Avatar

      Hi Suzanne, I’ve never tried substituting anything else for coconut milk, but you could try heavy cream to replicate a similar consistency (minus the coconut flavor, of course). You might also try a nut milk of some sort (almond or cashew), but that would result in a thinner soup. I’d be curious to hear your results. Please report back if you give it a try!

      • Avatar

        Hello, Anna.

        I made this with fat-free half and half, curry powder instead of the green curry paste, and a splash of maple syrup instead of the brown sugar. It was really good. I am always experimenting with different ingredients! I just wanted to let you know how it turned out, I really enjoyed the soup. I made it again and doubled the batch. I froze in lunch size portions to take to work. I either have soup or a light salad for lunch. Thanks for the great recipe. Regards, Suzanne – Littleton, CO

        • Avatar

          So glad you liked it, Suzanne! It will be perfect for lunches. Thanks for stopping back to let us know how it turned out for you!

  20. Avatar

    I love this recipe so much! We actually use it as a curry base and add chicken and veggies with rice. It’s sooooooo good.

    • Avatar

      Love this twist, Faith! I’ll have to try it!

  21. Avatar

    I added an extra tablespoon and a half of green curry and it was good! Next time I would halve the amount of fish sauce though. Lime sounds good, maybe I’ll try that next time too.

  22. Avatar

    YUM! Sign me up for pretty much anything with curry, coconut, or ginger, and this has all three! I just made this and it is definitely a keeper. I did diverge from the recipe just a bit…only had red curry and couldn’t find green at my local store (small town), but would love to try the green next time. I also added a little fresh spinach at the end (just because I needed to use it and I didn’t have cilantro). I also roasted the butternut squash seeds and sprinkled them on when serving for a little crunch. Next time I will cut back a bit on the chicken stock, though, as I would prefer it just a bit thicker. Looking forward to having this for lunches this week and also putting some in the freezer for later.


Submit a Comment

Your email address will not be published. Required fields are marked *