Slow Cooker Thai Squash Soup
Prep time
Cook time
Total time
Serves: 4-6 servings
  • 2 cups (~ 11 oz) chopped Butternut Squash (Chop it in small pieces so it gets cooked fast)
  • ½ cup (~4 oz) chopped onion
  • 1 tsp ginger paste
  • 1 cup full fat coconut milk (You can also use lite coconut milk if you want)
  • 2 tbsp thai red curry paste
  • 2.5 cups water
  • Salt to taste
  • 1.5 tbsp sugar
  • Fresh chopped cilantro & crushed peanuts (optional, for garnish)
Thai Squash Soup:
  1. In your slow cooker, add all the above 8 ingredients except cilantro & peanuts which are for garnishing.
  2. Cook on high for 2 hours.
  3. After about 2 hours, when the squash is completely soft, turn off the slow cooker and let the soup cool down a bit. Puree the soup.
  4. Warm it up before serving and serve with the garnishings if you want and bread.
Recipe adapted from Food and Wine.
Recipe by Naive Cook Cooks at