If you are looking for a soul-warming dish that fills your kitchen with incredible aromas and your bowl with comforting, complex flavors, the Slow Cooker Curried Butternut Squash Soup Recipe is exactly what you need. This soup captures the natural sweetness of butternut squash and beautifully balances it with fragrant green curry paste, fresh ginger, and creamy coconut milk. Slow cooking allows the flavors to deepen and mingle, creating a rich, satisfying experience that’s perfect for chilly days or anytime you want a nourishing bowl of goodness. Whether you’re a seasoned cook or a kitchen newbie, this recipe is approachable and guarantees delicious results every time.
Ingredients You’ll Need
The magic of this Slow Cooker Curried Butternut Squash Soup Recipe lies in its simplicity and the harmony of each ingredient. Every element plays a crucial role: the butternut squash brings sweetness and velvety texture, while the green curry paste adds vibrant spice. The chicken stock and coconut milk create a lush base that’s both creamy and flavorful. Grab these fresh and pantry staples to get started on your cozy culinary adventure.
- 8 cups peeled and cubed butternut squash: The star of the dish, offering natural sweetness and a creamy texture when cooked.
- 1 large onion, chopped: Adds a savory depth and a subtle sweetness when slow-cooked.
- 3 garlic cloves, chopped: Delivers aromatic warmth and complexity to the soup.
- 1 ½ tablespoons peeled and grated fresh ginger root: Brings bright, zesty notes that perfectly complement the curry.
- 3 – 4 tablespoons green curry paste: The heart of the curry flavor, adjusting the heat and spice level to your preference.
- 4 cups chicken stock: Provides a rich, savory base that enhances the overall flavor.
- 1 can (13.5 ounces) regular coconut milk: Adds creaminess and a tropical sweetness that balances the spices.
- 3 tablespoons fish sauce: Infuses a subtle umami depth, elevating the savory notes.
- 1 tablespoon brown sugar: Enhances sweetness and balances the curry’s heat.
- 1 tablespoon butter: Adds richness and smooths out the flavors for a luxurious finish.
- Salt and pepper: Essential seasonings to taste, tying all the flavors together.
- Chopped cilantro (optional): A fresh, herbal garnish that brightens the soup visually and flavor-wise.
- Roasted salted pepitas (optional): For a delightful crunch offering texture contrast.
How to Make Slow Cooker Curried Butternut Squash Soup Recipe
Step 1: Combine the Base Ingredients
Start by peeling and cubing the butternut squash, then chop your onion and garlic. Place these into the slow cooker along with the freshly grated ginger and green curry paste. Pour in the chicken stock and coconut milk, then give everything a good stir to combine the flavors before the cooking begins.
Step 2: Slow Cook to Develop Flavors
Set your slow cooker to low for 8 hours or high for 4 hours. This slow simmer lets the butternut squash become tender and allows the spices and aromatics to infuse thoroughly. The long cooking time is critical to achieving that deep, rich taste that makes this soup so addictive.
Step 3: Puree the Soup to Creamy Perfection
Once cooked, use an immersion blender right in the pot for an easy, smooth finish. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until silky smooth. This step transforms the mix of veggies and spices into a luscious, creamy soup.
Step 4: Final Flavor Adjustments
Stir in the fish sauce, brown sugar, and butter. Let the soup rest for about 15 minutes, allowing the rich flavors to marry fully. Taste and season with salt and pepper as needed. This finishing touch rounds out the soup’s flavor profile and makes every spoonful unforgettable.
How to Serve Slow Cooker Curried Butternut Squash Soup Recipe
Garnishes
Adding fresh garnishes like chopped cilantro gives the soup a pop of color and a fresh herbal lift that cuts through the richness perfectly. If you like a bit of crunch, sprinkle some roasted salted pepitas on top for texture contrast that makes every bite interesting.
Side Dishes
This soup pairs wonderfully with warm, crusty bread or a simple side salad to keep things light. For a heartier meal, try serving it alongside steamed rice or naan bread—either option complements the curry flavors beautifully and helps soak up every last drop of the soup.
Creative Ways to Present
For a stunning presentation, serve the soup in hollowed-out mini pumpkins or bread bowls to impress guests at your next dinner party. Drizzle a little extra coconut milk or a swirl of green curry paste on top before garnishing for a visually striking finish. These small touches elevate the experience and make it feel extra special.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Slow Cooker Curried Butternut Squash Soup Recipe in an airtight container in the refrigerator for up to 4 days. The flavors often deepen even more overnight, making the next day’s meal just as delightful.
Freezing
This soup freezes beautifully. Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion. It will keep well for up to 3 months, providing a quick and nourishing option for busy days ahead.
Reheating
To reheat, gently warm the soup on the stovetop over medium heat, stirring occasionally until heated through. Adding a splash of coconut milk or broth while reheating helps restore its creamy texture and ensures every spoonful tastes fresh.
FAQs
Can I make this soup vegetarian?
Absolutely! Substitute the chicken stock with vegetable broth and omit the fish sauce or replace it with a vegetarian alternative like soy sauce or tamari. The soup will still be delicious and full of flavor.
How spicy is the Slow Cooker Curried Butternut Squash Soup Recipe?
The heat can be tailored to your liking by adjusting the amount of green curry paste. Start with less if you prefer mild and add more if you enjoy a spicier kick. The coconut milk also helps to mellow out the heat.
What if I don’t have an immersion blender?
No worries! You can carefully transfer the soup in batches to a regular blender to puree until smooth. Just be cautious with the hot liquid and don’t fill the blender too full to avoid spills.
Can I prepare this soup without a slow cooker?
You can make a similar version on the stove by simmering the ingredients over low heat for about an hour until the squash is tender. Then proceed to puree and finish with the seasonings as directed.
Are there any good substitutions for butternut squash?
Yes! Kabocha squash or pumpkin make excellent alternatives, offering similar sweetness and creaminess. Just adjust cooking times slightly depending on the vegetable’s firmness.
Final Thoughts
This Slow Cooker Curried Butternut Squash Soup Recipe is a wonderful way to bring warmth, comfort, and exciting flavors to your table with minimal effort. I hope you enjoy making and sharing this vibrant soup as much as I do. It’s the kind of recipe that becomes an instant favorite and a go-to on chilly days or when you want something hearty and wholesome. Give it a try—you won’t be disappointed!
Print
Slow Cooker Curried Butternut Squash Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Thai
- Diet: Halal
Description
This Slow Cooker Curried Butternut Squash Soup is a rich and creamy dish infused with vibrant green curry paste, fresh ginger, and coconut milk, delivering an exotic and comforting flavor. Perfectly cooked in a slow cooker for tender squash and melded spices, this soup is easy to prepare and ideal for a cozy meal, garnished with cilantro and crunchy roasted pepitas for texture.
Ingredients
Main Ingredients
- 8 cups peeled and 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, to taste
Garnish (Optional)
- Chopped cilantro
- Roasted salted pepitas
Instructions
- Combine Ingredients: Add the cubed butternut squash, chopped onion, garlic, grated ginger, green curry paste, chicken stock, and coconut milk into the bowl of a large slow cooker. Stir gently to combine all the ingredients evenly.
- Slow Cook: Cover the slow cooker and cook the mixture on high heat for 4 hours or on low heat for 8 hours until the squash is tender and fully cooked.
- Puree the Soup: Once cooked, use an immersion blender directly in the slow cooker, or carefully transfer the mixture in batches to a regular blender, and puree until the soup is smooth and creamy.
- Add Seasonings: Stir in the fish sauce, brown sugar, and butter into the blended soup. Mix well to incorporate the flavors fully.
- Rest and Taste: Let the soup sit for 15 minutes to allow the flavors to meld together. Season with salt and pepper according to taste.
- Garnish and Serve: Ladle the soup into bowls and garnish with fresh chopped cilantro and roasted salted pepitas. Add a dollop of extra green curry paste if desired for an extra kick.
Notes
- You can adjust the amount of green curry paste based on your preferred spice level.
- For a vegan version, substitute chicken stock with vegetable stock and replace fish sauce with soy sauce or tamari.
- This soup freezes well for up to 3 months; reheat gently on the stove or in a microwave.
- If you don’t have a slow cooker, you can simmer the ingredients on the stovetop until the squash is tender, about 45 minutes, then puree as directed.
- Roasted pepitas add a nice crunch; you can substitute with toasted pumpkin seeds or omit if preferred.
