Slow Cooker Thai Squash Soup
Total time
Author: Naive Cook Cooks
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)
- In your slow cooker, add all the above 8 ingredients except cilantro & peanuts which are for garnishing.
- Cook on high for 2 hours.
- 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.
- 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 https://www.naivecookcooks.com/slow-cooker-thai-squash-soup/
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