by Olena

Slow Cooker Butternut Squash Soup

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Olena Osipov
5 from 8 votes

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Delicious Slow Cooker Butternut Squash Soup is loaded with quinoa and chicken, and Thai flavours of coconut milk, peanuts, lime and cilantro. It is not your regular butternut squash soup, it’s better!

Looking for more slow cooker soup recipes? Look no further and check out this lentil soup recipe and crockpot chicken noodle soup recipe.

Slow Cooker Butternut Squash Soup

Crockpot Butternut Squash Soup

Butternut squash is a vegetable I feel in love with as an adult. It has great texture, sweet taste and is quite versatile. You can eat it oven baked, sauteed with honey and garlic and of course in a form of butternut squash soup.

This slow cooker butternut squash soup is a perfect, velvety smooth, hearty and healthy. It is super easy to make and is the ultimate comfort food on these cold and crisp fall days. Everyone in my household licks their bowls clean, just like when I serve creamy Instant Pot potato soup.

This recipe was inspired by sweetness and spices of Thai shrimp squash, and loaded with peanuts and crunchy bell peppers like Thai chicken salad.

bowl of Slow Cooker Butternut Squash Soup

Ingredients for Slow Cooker Butternut Squash Soup

  • Butternut squash
  • Coconut Milk: Make sure to use full fat coconut milk.
  • Quinoa: White, red or tri-colour quinoa works. Make sure you add it cooked to the soup.
  • Chicken: I use chicken breast, but any chicken parts will work.
  • Seasonings: Curry paste, ginger, garlic, salt, lime leaves, maple syrup/honey.
  • Garnish: Red bell peppers, cilantro, peanuts and lime juice.

How to Make Slow Cooker Butternut Squash Soup

There is a full recipe card below.

It doesn’t get much easier than this slow cooker soup!

  • Chop: The only prep work is chopping the squash.
  • Cook quinoa: As per package directions.
  • Throw (almost) everything into the slow cooker: Add squash, coconut milk, water, maple syrup, curry paste, ginger, garlic, salt, lime leaves and chicken.
  • Cook: On Low for 8 hours or on High for 4 hours.
  • Shred: Remove the cooked chicken and shred it.
  • Blend: With an immersion blender, blend the soup until creamy smooth. Then add the chicken and quinoa into the pot.

adding quinoa to Butternut Squash Soup in slow cooker

How to Serve, Store and Reheat

Serve: Garnish with bell peppers, cilantro, peanuts and lime juice. Serve hot with bread of your choice. Yum!

Store: Butternut squash soup can be refrigerated in an airtight container for up to 5 days.

Freeze: This soup freezes well. Fully cook, cool completely and freeze in an airtight container for up to 3 months. Then just thaw on the stovetop covered on low.

Make Ahead: Yes, you can make this soup ahead of time! Just add squash, coconut milk, water, maple syrup, curry paste, ginger, garlic, salt and lime leaves into a covered container. Place in the refrigerator until you are ready to cook (but no more than 48 hours). And then, just follow the cooking instructions starting at Step 1. Voila!

More Favorite Soup Recipes

spoonful of Slow Cooker Butternut Squash Soup

Slow Cooker Butternut Squash Soup

Slow Cooker Butternut Squash Soup

Delicious Slow Cooker Butternut Squash Soup is loaded with quinoa and chicken, and Thai flavours of coconut milk, peanuts, lime and cilantro. It is not your regular butternut squash soup, it's better!
5 from 8 votes
Print Save Rate
Course: Soup and Stew
Cuisine: Thai
Prep Time: 10 minutes
Cook Time: 4 hours
Servings: 6 servings
Calories: 620kcal
Author: Olena Osipov

Ingredients

  • 1 medium butternut squash 8 cups, cubed
  • 14 oz can coconut milk full fat*
  • 2 cups water
  • 2 tbsp maple syrup or honey
  • 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

Instructions

  • In a large slow cooker, add squash, coconut milk, water, maple syrup, curry paste, ginger, garlic, salt, lime leaves and chicken. Cover and cook on Low for 8 hours or on High for 4 hours.
  • 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.

Store: Refrigerate in an airtight container for up to 5 days.

    Make Ahead: In a large container or bowl with a lid, add squash, coconut milk, water, maple syrup, curry paste, ginger, garlic, salt and lime leaves. Cover and refrigerate for up to 48 hours, then cook following Step 1 instructions.

      Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

        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 citrus-y aromatic that kaffir lime leaves add to the dish. However, it is OK to omit them. Soup will still taste great!

        Nutrition

        Serving: 2cups | Calories: 620kcal | Carbohydrates: 65g | Protein: 24g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 41mg | Sodium: 646mg | Potassium: 1180mg | Fiber: 10g | Sugar: 13g | Vitamin A: 15044IU | Vitamin C: 82mg | Calcium: 122mg | Iron: 6mg
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