This rich, velvety Slow Cooker Thai Curried Butternut Squash Soup recipe is packed with flavor and conveniently made in the slow cooker.
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.
Load up the slow cooker in the morning (this one is my favorite!), and you’ll be greeted with a heavenly aroma from the squash, curry paste, garlic, ginger and coconut milk when you walk in the door later that day. You can feast that evening or – do what I do – and 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.
To get the uber creamy texture like you see in the pictures, you really need to give the soup a generous spin in the blender before serving it. However, if you don’t mind a little texture to your soup, an immersion blender works great, too.
Want to make this Slow Cooker Thai Curried Butternut Squash Soup for guests? I prepare the recipe as written and then add small bowls of extra green curry paste to the serving area. I like to swirl a little more into my bowl for an extra curry kick, and then load it up with a healthy portion of chopped cilantro. Soooooo good! The fact that it warms me up from the inside out is just a bonus.
- 8 cups of peeled, cubed butternut squash
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 1 tablespoon peeled and grated fresh ginger root
- 2 tablespoons green curry paste
- 4 cups chicken stock
- 1 can (13.5 ounces) coconut milk, regular or light
- 3 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon butter
- Chopped cilantro (optional, but not to be missed in my opinion)
- Salt and pepper to taste
- 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.
- Puree the soup using an immersion blender or a regular blender.
- 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.