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!
3 - 4tablespoonsgreen curry pasteplus more for serving
1can13.5 ounces regular coconut milk
Salt and pepper
Roastedsalted pepitas, optional
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.
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.