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Slow Cooker Butternut Squash Soup Recipe made healthy with coconut milk, quinoa, chicken, peanuts, bell peppers, lime and cilantro. | ifoodreal.com

It is cold and crisp in PNW. -4 C in the morning is borderline state of emergency on the West Coast. I have a good laugh watching neighbours covering their cars with blankets after living in Alberta for 8 years. There, you turn heater on in the morning and AC in the afternoon in summer. Only in Alberta. In winter, plug your car below -25 C and other times just make sure to always have that scraper thing.

Perfect for some velvety smooth, hearty and healthy slow cooker butternut squash soup.

This weather made a soup making machine out of me. Remember I mentioned making slow cooker butternut squash soup a few weeks ago?! The one that sent us all to bed hungry. So I remade it, loaded with more food and it couldn’t have been more delicious! I made it past week but since it was US Thanksgiving I held off posting until now.

Slow Cooker Butternut Squash Soup Recipe made healthy with coconut milk, quinoa, chicken, peanuts, bell peppers, lime and cilantro. | ifoodreal.com

This slow cooker butternut squash soup came out so rich, velvety smooth and with delicious Thai flavours of rich coconut milk, peanuts, lime and cilantro. And red bell peppers are a must for Thai cooking in my world. Their sweetness pairs well with zesty lime. And I like to add peppers at the end so they stay crunchy – my kids do not eat cooked peppers (I was the same).

Slow Cooker Butternut Squash Soup Recipe made healthy with coconut milk, quinoa, chicken, peanuts, bell peppers, lime and cilantro. | ifoodreal.com

And I love the slow cooker version of the butternut squash soup because you can go about doing what yo have to do, especially this busy time of the year. And then just load it up right before serving.

Slow Cooker Butternut Squash Soup Recipe made healthy with coconut milk, quinoa, chicken, peanuts, bell peppers, lime and cilantro. | ifoodreal.com Slow Cooker Butternut Squash Soup Recipe made healthy with coconut milk, quinoa, chicken, peanuts, bell peppers, lime and cilantro. | ifoodreal.com

I decided this year not to develop any Holiday baked good recipes because frankly I do not want to eat them. I just do not have a huge sweet tooth craving but rather a savoury one. Nature’s Path peanut butter chocolate bars and coconut oil fudge in my freezer will suffice for the entire December.

This slow cooker butternut squash soup recipe is magical. Definitely a staple! Absolutely everyone licked their bowls – not too spicy for kids. Enjoy!

Slow Cooker Quinoa, Chicken and Butternut Squash Soup

Slow Cooker Quinoa, Chicken and Butternut Squash Soup

Ingredients

  • 1 medium butternut squash (8 cups), cubed
  • 14 oz can coconut milk, full fat*
  • 2 cups water
  • 2 tbsp raw honey or maple syrup
  • 1 tbsp red curry paste
  • 1 inch ginger, peeled & grated
  • 1 garlic clove, crushed
  • 1 1/2 tsp salt
  • 4-5 kaffir lime leaves (optional)**
  • 1.5 lbs chicken (any parts, skin on or off-I used chicken breasts)
  • 2 cups quinoa, cooked
  • 2 large red bell peppers, thinly sliced
  • 1/3 cup peanuts, unsalted
  • 1/4 cup cilantro, chopped
  • 1/2 lime, juice of

Directions

  1. In a large slow cooker, add squash, coconut milk, water, honey, curry paste, ginger, garlic, salt, lime leaves and chicken. Cover and cook on Low for 8 hours or on High for 4 hours.
  2. Remove chicken and shred using two forks. Discard lime leaves. Using immersion blender, blend soup until smooth. Add chicken, quinoa, bell peppers, peanuts, cilantro and lime juice. Stir and serve hot. Alternatively you can serve toppings separately.
  3. Storage Instructions: Refrigerate in a glass airtight container for up to 3-4 days. Freeze for up to 3 months.

Notes

*Do not use light coconut milk - soup will be flat. **I usually get kaffir lime leaves at an Asian store. They are basically Thai bay leaves and can be stored forever tightly sealed in the freezer. You can also get them on Amazon. I would say there is no close replacement for the bright floral and citrusy aromatic that kaffir lime leaves add to the dish. However, it is OK to omit them. Soup will still taste great!

http://ifoodreal.com/slow-cooker-butternut-squash-soup/

Nutritional Info

Servings Per Recipe: 6

Amount Per Serving = 2 cups:
Calories: 504.1
Total Fat: 16.8 g
Cholesterol: 55.0 mg
Sodium: 799.2 mg
Total Carbs: 59.2 g
Dietary Fiber: 11.2 g
Protein: 35.0 g
WW Points+: 13

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18 Comments

  1. Melissa

    Your post made me LOL with regards to the cold temps. I’m in Manitoba and nobody does winter like the prairies. I just bought a new vehicle that came from Montreal, imagine my surprise when there was no block heather in the car- oh to live like that! We are going hiking this weekend, and this soup looks perfect I will throw in the slow cooker before we go on low. Thanks once again Olena!

    Reply
    • Olena

      Hi Melissa. You mean you are going snowshoeing? Just kidding. Prairies winter is OMG cold. I assume Manitoba is worse than Alberta. Me and my GF cancelled hiking last week because it was -2 in the AM. Now it is back to rain and high + so we will be hitting the woods again. However, I would do hiking in a snowy forest in a heartbeat. Fond childhood memories. My mom used to do it with her friends, then have a fire, picnic and a few shots. Hiking Russian style LOL. I remember skiing one time and having a drink on a chairlift with my husband. That is a big Russian custom. They drink anywhere. Man, we barely made it down the hill and since then we don’t practice drinking and skiing. How stupid is that?! Have fun! Hot soup with a kick after a winter activity – THE BEST!

      Reply
  2. Kit

    Well…..compared to your temperatures I have no reason to whimper a teeny tiny hint of complaint! Our typical Northern Il temps in the middle of winter average mid 20’s degrees. If it dips into the teens or heaven forbid -O people go nuts and the schools cancel. A mothers delight.. They didn’t do that when my kids were in school and I don’t understand what has changed.

    I don’t have very much extra insulation, or even very much muscle, and am always cold! Doesn’t matter if it is 70, it might as well be -0! For medical reasons, (long story) at 5’2″ I work to keep my weight above 95. I think my thermostat isn’t efficient at that weight with the amount of calories I can intake.

    Anyway Olena, this soup looks wonderful to me! Sup is one thing that I can eat eat quite a lot of it it’s not too fatty. And I do go to bed hungry if it is all puréed and not full of more ‘stick to the ribs’ chunky nutritional ingredients that don’t just slide right through my digestive system!

    Can’t wait to try this! I have a lot of squash in my freezer that I bought in the fall when it was just harvested and so good! I roasted it up and stockpiled for later. It’s a better savings that way! And we just bought a small chest freezer so we do that!

    As always, thank you so much for your creative and wonderful recipes! I am a good..no, I am a REALLY good cook and baker, who has loved it for 50 years. What I am not, is creative. I need a recipe! And you seem to fit in with my husband and my tastes and philosophies perfectly. Plus your youth is sooo refreshing! I love hearing about your family and life too.

    Reply
    • Olena

      I think you are talking F and I’m talking C. 20F is -6C and that is very cold for West Coast. We barely ever get that. All other parts of Canada get really harsh winters except Lower Mainland in British Columbia because of the warm ocean currents.
      I used frozen squash from Costco as well – very convenient. Oh, thank you! I will try to keep you updated without boring too much.:) Enjoy the soup.

      Reply
  3. Tracey

    Hi Olena,

    This pains a delicious. Is there supposed
    To be coconut milk listed in the ingredients?

    Thanks, Tracey

    Reply
    • Olena

      OH MY GOD, YES! I hope no one made it without coconut milk or was smart enough to add it to the thai soup. OMG. Thank you for catching this, Tracey! Fixed. How did I miss that?! Ugh…

      Reply
      • Virginia

        Hi Olena, I put this in the slow cooker late last night and am finishing it now. My husband and I will have it for dinner tonight and I cannot wait! I printed the recipe a while ago and am so glad I checked back before finishing my work on the soup so I was able to add a coconut milk in time for blending! One question – your ingredients state “2 cups quinoa, cooked” which I took to mean I should measure out 2 cups of dry quinoa, then cook,and add to the soup. Is this the measurement you intended? If not, this time around we will just have an extra hardy soup! Thanks so much for the recipe. DELICIOUS!
        Thanks, Virginia

        Reply
        • Olena

          Hi Virginia. I have no idea how I missed coconut milk so glad you checked and Tracy pointed it out. See, I need you guys to keep an eye on me.
          I meant 2 cups cooked quinoa. So I think I cooked 1 cup dry. But honestly it doesn’t matter how much you use. Just add until you like the consistency and et the rest or freeze. I don’t think I ever threw out quinoa in my life. Merry Christmas!!!

          Reply
  4. laura

    Do you think this would still be good without the chicken, or do you have another vegetarian alternative suggestion to substitute for the chicken?
    Thanks

    Reply
    • Olena

      Yes sure. I would use vegetable broth instead of water and organic tofu instead of chicken. You could also use 1/2 cup lentils.

      Reply
  5. Skevla

    This soup turned out so creamy and simply YUMMY! Even without lime leaves (I’m ordering some, because I plan to make it many more times and I want the full experience!) I love Thai flavors but I had never tried before cooking a Thai inspired dish. The way this turned out has me excited, at the possibility of being able to do so! Also I loved to be able to use my slow cooker, since I dont use it as much as I should/could.

    Reply
  6. yeni

    Wondering if this turns out thick enough to serve with rice? My boy is not a fan of soup, but this one looks great and very nutritious. Def wanna try it. Thanks for another great recipe.

    Reply
    • Olena

      Hi Yeni. I think if you add only 1/2 cup water it will be thick enough to serve with rice. Add less salt and no quinoa I guess. You are welcome.:)

      Reply

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