Description
A creamy and flavorful soup made with butternut squash and spices, perfect for a cozy meal.
Ingredients
Scale
- 2 lbs. peeled and cubed butternut squash
- 1 cup vegetable stock (see notes)
- salt and fresh ground black pepper to taste
- 2 tsp. olive oil
- 1 onion, finely chopped
- 2 tsp. minced garlic
- 1 tsp. minced ginger root
- 1 red bell pepper, seeds removed and finely chopped
- 1 14 oz. can coconut milk
- 2 T Thai Red Curry Paste
- 1/2 cup natural peanut butter (without added sugar)
- 1 T granulated Monkfruit Sweetener
- 2 tsp. Fish Sauce (see notes)
- 2 T fresh-squeezed lime juice
- 1/3 cup finely chopped cilantro (see notes)
- extra chopped cilantro and chopped peanuts for serving (optional)
- Sriracha Rooster Sauce for serving (optional)
Instructions
- Peel the butternut squash and cut into cubes if you’re starting with a whole squash. (Here’s How to Peel and Cut Up a Butternut Squash if you haven’t done it.)
- Put the squash cubes and vegetable stock into the slow cooker, season squash generously with salt and fresh-ground black pepper, and cook on high for 2 hours, or until the squash is soft enough to mash easily.
- When it’s soft, use a food processor, blender, or Immersion Blender to puree the squash, being careful with the hot food.
- Heat the oil in a large non-stick frying pan, add onion and sauté until well-browned, about 8 minutes. Add the minced garlic, minced ginger, and diced red bell pepper and sauté about a minute more.
- Then add the coconut milk, Thai Red Curry Paste, and peanut butter and heat just until the curry paste and peanut butter are melted into the coconut milk. Add the sweetener and fish sauce.
- Stir the coconut milk mixture into the pureed squash, turn slow cooker to low and cook for 1 hour more.
- Stir in the chopped cilantro and fresh lime juice and cook about 15 minutes more.
- Serve hot, garnished with more chopped cilantro and chopped peanuts if desired. If you’d like more heat, shake in a little Sriracha Sauce.
- I am assuming this Slow Cooker Butternut Squash Soup freezes well.
Notes
- Vegetable stock can be adjusted for flavor preferences.
- Fish sauce is used to enhance the umami flavor; it can be omitted or substituted with soy sauce for vegetarian options.
- Chopped cilantro is a fresh garnish that brightens the dish.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
- Category: Soup
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg