Slow Cooker 5-Ingredient Thai Curry Butternut Squash Soup

Slow Cooker 5-Ingredient Thai Curry Butternut Squash Soup recipe - This smooth-as-silk fall soup is creamy, dreamy, and full of flavor despite its short list of ingredients.

I didn’t come to appreciate winter squash until later in life. Not that I really remember being served it much as a kid – but if I had been, I wouldn’t have touched the stuff. The closest thing I remember regularly encountering was that marshmallow-topped sweet potato casserole served at Thanksgiving, which isn’t even squash, but in my mind they were one and the same – orange, mushy, and no thank you.

In adulthood, I expanded my palate in many ways, though I was still a late squash adopter. Names like “butternut” and “spaghetti squash” drew me in, but were disappointments at first. Butternut squash tasted neither like butter or like nuts; spaghetti squash was most definitely not pasta.

Luckily, I kept at it, and now I’m a convert. Butternut squash, especially roasted or pureed into soups like it is in this Slow Cooker 5-Ingredient Thai Curry Butternut Squash Soup, is one of my very favorite fall foods. And thank goodness for that, because I was missing out.

This time of year, I can’t help but pick up a squash or two every time I shop for groceries. So this beautiful butternut sat aimlessly on my kitchen counter for a bit, until one morning, I decided it needed to become soup for dinner that night. I chopped it up, added veggie broth, an onion, and some salt, and let it simmer all day in the Crock Pot. A quick puree, a generous scoop of Thai red curry paste, a can of coconut milk and dinner was on the table.

Slow Cooker 5-Ingredient Thai Curry Butternut Squash Soup recipe - This smooth-as-silk fall soup is creamy, dreamy, and full of flavor despite its short list of ingredients.

I love simple recipes like this! The butternut squash is smooth and creamy; the Thai red curry imparts a ton of flavor and a touch of heat that keep this soup nice and interesting considering how truly simple it is. No marshmallows in sight.

Slow Cooker 5-Ingredient Thai Curry Butternut Squash Soup recipe - This smooth-as-silk fall soup is creamy, dreamy, and full of flavor despite its short list of ingredients.

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Slow Cooker 5-Ingredient Thai Curry Butternut Squash Soup

This smooth-as-silk fall soup is creamy, dreamy, and full of flavor despite its short list of ingredients.

Ingredients:

Optional toppings (delicious but not necessary!)

  • Additional drizzle of coconut milk
  • Fresh cilantro leaves
  • Thinly sliced hot red pepper
  • Lime wedges for squeezing over the top

Equipment:

  • 4-quart or larger slow cooker

Directions:

  1. Place butternut squash, onion, broth, and 1/2 teaspoon salt in your slow cooker. Cook on low for 8-10 hours, or on high for 4-6 hours.
  2. Remove the lid and let the soup cool a bit before pureeing. When cool enough to handle, carefully puree the entire batch right in the slow cooker with an immersion blender. You can also use a blender, working in batches, then return the soup to the slow cooker.
  3. Stir in the coconut milk and the Thai red curry paste. Cover with the lid and cook on low for another 30 minutes or so to heat the soup back up. Taste and add additional curry paste and salt if desired.
  4. Serve alone or with optional toppings.
All images and text © for Kitchen Treaty.

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Karen Raye

Kare is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.