Slow Cooker Curried Butternut Squash Soup

Butternut squash season has officially arrived – so of course I had to create a butternut squash soup recipe for the blog! This recipe pairs butternut squash with warm curry spices, making this the perfect recipe for chilly fall days. So grab a blanket get cozy with a bowl of this delicious soup. Pair with cilantro, a squeeze of lime, and naan.

  • 1 medium sized butternut squash
  • 3 cloves garlic
  • 1 small yellow onion
  • 1 tsp. ginger
  • 3 Tbsp. red curry paste
  • 2 cups vegetable broth
  • 1 tsp. sea salt – or more to taste
  • 1/2 tsp. black pepper
  • 1 (15oz) can light coconut milk
  • 1 Tbsp. fresh lime juice
  • cilantro for garnish
  • chili garlic sauce or sriracha for added heat

*serves ~6 bowls

  1. Cut butternut squash into 2″ cubes and dice onion – add to slow cooker
  2. Add garlic, ginger, red curry paste, vegetable broth, salt, and pepper to slow cooker – mix until ingredients are evenly combined – cook on high for 3 hours or until butternut squash is soft and flavors have deepened
  3. Place butternut squash mixture into a blender – blend on high until smooth and well combined – pour mixture back into large sealable storage bowl
  4. Add 1 can of coconut milk, leaving 1-2 Tbsp. in the can to use as garnish – stir until coconut milk is well combined
  5. Pour into serving bowls and garnish with cilantro and remaining coconut milk – pair with naan for dipping – Enjoy!

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