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

Scale

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

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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.