Slow Cooker Thai Butternut Squash Soup

January 23, 2019

Slow Cooker Thai Butternut Squash Soup

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What is your favorite soup to enjoy during the winter months?⁣

This Slow Cooker Thai Butternut Squash soup is delicious and warming, which makes it perfect during these colder months. ⁣

If you decide to make butternut squash soup just know that you will need some tools to get the job done quicker. Make sure you have a vegetable peeler and a good knife. You can also check your local grocery store to see if they sell precut squash. ⁣

Most soup recipes can be easily converted into a slow cooker recipe, so that you have dinner ready for when you come home. One time saving tip I like to use is to precut my vegetables ahead of time. ⁣

Would you like to see any other soup recipes featured? Let me know!⁣

Slow Cooker Thai Butternut Squash Soup

January 23, 2019
: 6
: 15 min
: 4 hr
: 4 hr 15 min


  • 1 butternut squash, peeled and cubed
  • 2 carrots, peeled and chopped
  • 1 onion, chopped
  • 2 tsp fresh ginger, grated
  • 4 tbsp Red Curry Paste
  • 3 tsp of Thai Seasoning Blend*
  • 1/4 tsp sea salt
  • Low sodium vegetable broth, 4 cups
  • 1 lime, quartered
  • Fresh cilantro, chopped for topping
  • Cashews, whole or roughly chopped for topping
  • Coconut milk, drizzle on top
  • *Make your own blend using chili powder, garlic powder, onion powder, ground coriander, ground cumin, and cayenne pepper
  • Step 1 Peel, chop, and dice vegetables and grate ginger.
  • Step 2 Place vegetables, ginger, red curry paste, Thai seasoning blend, sea salt, and vegetable broth in the slow cooker.
  • Step 3 Cook on HIGH for 4 hours or LOW for 6 hours.
  • Step 4 Blend until smooth with an immersion hand blender.
  • Step 5 Serve in bowls topped with a drizzle of coconut milk, squeeze of fresh lime juice, a few cashews, and some cilantro.

Let me know below if you try the recipe!

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