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    Home » All » Slow Cooker Curried Butternut Squash Soup

    Published: Nov 11, 2019 · Modified: Dec 8, 2020 by Anna · This post may contain affiliate links, which means we make a small commission off items you purchase at no additional cost to you.

    Slow Cooker Curried Butternut Squash Soup

    Jump to Recipe Print Recipe

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

    Two bowls of 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 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, Thai-inspired ingredients. 

    Jump to:
    • Why this recipe works
    • Ingredients
    • Instructions
    • FAQS
    • Serving suggestions
    • More slow cooker soups
    • Recipe

    Why this recipe works

    Butternut squash is a challenge to peel (I've knicked myself peeling squash too many times to count!) Which is why I love this squash soup recipe.

    You can use fresh or FROZEN butternut squash cubes that have been already peeled and chopped to cut the prep time down to minutes! Dump the remaining ingredients into the slow cooker and let it work its magic while you go on with your day.

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

    Ingredients

    Most of the items you need for this recipe are easy to find, but I do have a few ingredient notes to share:

    • 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.
    • 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 prefer the regular version, hands down. 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).
    Single gray bowl filled with soup. Garnished with chopped fresh cilantro and roasted pepitas.

    Instructions

    There is little more to this soup than a bit of chopping and stirring. The rest of the magic happens in the slow cooker.

    1. Add squash, onion, garlic, ginger, curry paste, chicken stock and coconut milk in the bowl of a slow cooker. Stir to combine. Cook for 8 hours on low.
    2. Puree the soup. You can either do this in batches in a blender (fill the jar only ½ full when blending hot liquids as they expand during the pureeing process) or use an immersion blender.
    3. Stir in fish sauce, brown sugar & butter. Season to taste with salt and pepper. Garnish with pepitas, freshly chopped cilantro and extra curry paste.

    FAQS

    Can you freeze this soup?


    Yes! I often freeze individual portions for quick and easy lunches on the go.

    Leave a little bit of headroom in your soup containers to allow for expansion when the soup freezes solid. This soup will keep for up to 4 months in the freezer.

    Is there a way to make this a vegan soup?


    A few ingredient substitutions are all you need to tweak this recipe to work for vegans.

    Replace the chicken broth with vegetable broth, the fish sauce with soy sauce or your favorite vegan fish sauce (or make your own vegan fish sauce at home) and omit the butter entirely.

    Tip: You might want to check your curry paste, too, as some contain fish sauce.

    Two bowls filled with soup along with striped napkin and two black spoons.

    Serving suggestions

    As written, this soup has a mild curry flavor. It's a great base for people who aren't huge curry fans. I like to serve this soup with extra curry paste on the side so people can stir in as much as they like.

    Also recommended: chopped fresh cilantro and roasted and salted pepitas.

    You can serve this soup as a starter or add some bread and salad for a light meal.

    More slow cooker soups

    • This Slow Cooker Chicken Tortilla Soup is packed with our favorite southwestern flavors.
    • Simple and comforting, EVERYONE loves this Slow Cooker Italian Wedding Soup.
    • Many people who don't like super spicy foods really enjoy this Slow Cooker White Chicken Chili.
    • This recipe for Split Pea and Ham Soup is the easiest we've ever made!
    • A bowl of this easy Broccoli Cheese Soup recipe is pure comfort food.
    • Beer is the secret ingredient in this Chicken Taco Soup. It adds great depth and flavor.

    You can find all of our flavorful & easy soup recipes in our archives.

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

    Recipe

    squash soup in bowl.

    Slow Cooker Curried Butternut Squash Soup

    Garnish With Lemon
    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! 
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 8 hrs
    Total Time 8 hrs 15 mins
    Course Soups + Salads
    Cuisine American
    Servings 8 servings
    Calories 240 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 8 cups of peeled cubed butternut squash
    • 1 large onion chopped
    • 3 garlic cloves chopped
    • 1 ½ tablespoons peeled and grated fresh ginger root
    • 3 - 4 tablespoons green curry paste plus more for serving
    • 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

    Instructions
     

    • Add squash, onion, garlic, ginger, curry paste, stock and coconut milk to the bowl of a large slow cooker. Stir to combine. 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 and pepitas.

    Notes

    • 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.
    • If using a blender to puree the soup, only fill the jar halfway. Hot soup expands when it is blended. If you fill the jar too full, the lid will blow off and create a very memorable mess.

    Nutrition

    Serving: 1bowlCalories: 240kcalCarbohydrates: 33gProtein: 7gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 3gCholesterol: 7mgSodium: 1025mgFiber: 7gSugar: 9g

    Nutrition info not guaranteed to be accurate.

    Did you make this recipe?Tag us on Instagram or leave a comment!

    This rich, fragrant Curried Butternut Squash Soup recipe gives you all the flavors of your favorite takeout Thai curry dish with the dump-and-go convenience of the slow cooker. An easy dinner idea that freezes well!

    « Overnight Breakfast Casserole Recipe with sausage
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    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!

    Reader Interactions

    Comments

    1. e says

      November 12, 2016 at 6:42 pm

      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.

      Reply
    2. Juliana says

      October 24, 2016 at 5:57 pm

      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.

      Reply
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