Print

Slow Cooker Butternut Squash Soup

5 from 3 reviews

Healthy and Hearty Slow Cooker Butternut Squash Soup Recipe with coconut milk and Thai flavours made in a crockpot. It will clean out your fridge and pantry too!

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 minutes
  • Yield: 6 servings 1x
Scale

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
  • 45 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

  1. 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.
  2. Remove chicken and shred using two forks. Discard lime leaves. Using immersion blender, blend soup until smooth.
  3. 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 citrusy aromatic that kaffir lime leaves add to the dish. However, it is OK to omit them. Soup will still taste great!

 Did you make this recipe? Please give it a star rating in the comments.