Slow-Cooker Butternut Squash Soup with Coconut Milk

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Slow-Cooker Butternut Squash Soup with Coconut Milk

This easy slow-cooker butternut squash soup is creamy and fragrant with coconut milk. Red curry paste, ginger and garlic give the soup nice flavor and make it spicy.

Prep Time15

Cook Time3

Total Time3 15

Course: Soup

Cuisine: Asian

Servings:

Author: Paige Adams

Ingredients

1 tablespoon olive oil
1 small onion, roughly chopped
2 medium carrots, peeled and diced
1 garlic clove minced
1 tablespoon minced fresh ginger
2 tablespoons Thai red curry paste
1/2 teaspoon cumin
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 pounds peeled and diced butternut squash
4 cups low-sodium vegetable broth
3/4 - 1 cup coconut milk plus more for serving
Chopped peanuts & cilantro and red pepper flakes for serving

Instructions

In a large skillet over medium high heat, warm the olive oil. Sauté the onions and carrots until the onions are soft and translucent and the carrots are tender, about 5-6 minutes.
Add the garlic, ginger, red curry paste, cumin, salt and pepper. Continue cooking for another minute until fragrant.
Transfer the sautéed onions and carrots to a slow cooker. Add the butternut squash and vegetable broth. Cook on high for 3-4 hours until the squash and carrots are very soft.
Carefully transfer the soup in batches to a blender and puree until smooth. Return the soup to the slow cooker, set to warm. Stir in 3/4 to 1 cup coconut milk, depending how spicy you want the soup.
Divide the soup into bowls, drizzle with additional coconut milk and top with chopped cilantro, peanuts and red pepper flakes.

Notes

For leftovers, let the soup to cool to room temperature. You can store it in an airtight container in the refrigerator up to 3 days, or you can freeze it up to 1 month. Divide it into smaller portions to freeze, so thawing is easier. Then reheat the soup in the microwave or in a saucepan on the stove over low to medium heat.

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