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Slow Cooker Thai Curry Butternut Squash Soup
Delicious soup made with fresh vegetables and full of flavor
8 hours,   6 servings
recipe image
Ingredients
1 3-pound butternut squash, peeled, seeded, and diced
1 Medium yellow onion, diced
4 cups Low-sodium vegetable broth
2 Medium carrots, peeled and chopped
to taste Salt and Pepper
14 oz can of full-fat coconut milk
1 Tbsp Thai red curry paste (adjust to taste)
Equipment
1.  4 quart or larger slow cooker / crock pot
2.  Immersion blender or full size blender.
Preparation
1.  Place vegetables, broth and 1/2 tsp salt in slow cooker. (Don't add coconut milk and curry paste yet.)
2.  Cook on low for 8-10 hours or high for 4-6 hours (with lid on).
3.  Remove lid and let the soup cool a bit before the next step.
4.  Puree the entire batch with an immersion blender (or in a regular blender in batches, returning to slow cooker)
5.  Stir in the coconut milk and curry paste.
6.  Cover and cook on low for another 30 minutes.
7.  Adjust seasoning (salt, pepper, curry paste) as needed.  © FirstPageRecipes.com
8.  Serve and enjoy!
Notes
1.  Ideas for toppings: Cilantro leaves, thinly-sliced hot peppers, lime wedges

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Slow Cooker Thai Curry Butternut Squash Soup. Recipe on first page, not a blog.