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!
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.
*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!
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