Slow Cooker Thai Squash Soup made with just 8 ingredients! Perfect comforting dinner that takes just few minutes of prep work!
Right now I have zillions of thoughts passing through my brain at the speed may be faster than that of a bullet train. I have so much to say but I feel empty. No, it is not those usual hunger pangs which I have been found to mention here from time to time. It seems something deeper, something constructive. I have a confession. I have never in my life EVER tasted acorn squash. I know most of you must be wondering that the time of mentioning squash has long gone. But trust me, we are still living, eating, walking, sleeping winters. It has been gloomy here for the past two days and even my favorite Bagels have been of not much help.
I wasn’t going to buy squash. I had my experiences. In a family of two, usually you don’t want to waste your efforts on something the other person won’t even touch. So I had kind of stopped looking for it. Last week while walking by the vegetable section, I saw them still selling all kinds of squash. I was kind of surprised but than I realised that unlike other parts of the world, we are still long away from spring. I thought of giving it a try and while looking for the smallest piece, I ended up bringing a small squash home.
I must say that was one of the best decisions I made in my life food wise. Being completely unarmed in the squash department I started looking for recipes. I wanted to start with a soup and I wanted to use my slow cooker.. It was all I had dreamed about. So I ended up being inspired with a thai style soup and since we both are big on Thai food, I thought it might be a good excuse to offer him some!
A keeper recipe for sure.You can also refrigerate the fully made soup for upto 3 days as suggests the recipe though I ended up eating up mine in two days.
If you are still far from spring, this soup will heal you and save your soul and for those who have the pleasure of enjoying spring, this soup makes it all much more better.
Enjoy. Hope you enjoy this soup as much as we did.
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- 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.
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spicykim saysMarch 28, 2013 at 7:51 AM
A thai soup without pepper thats too bad. But you right, pepper isnt a pleasure because pepper from our kitchen is tasteless. This is why I chose a fragrant pepper in my kitchen: Pepper Kampot (http://kampot-pepper.asia). So delicious. Inquire yourself, it’s worth it.
Rosa Mayland saysMarch 28, 2013 at 7:49 PM
Wonderful! Thai flavors are so gorgeous. Yummy.
naivecookcooks saysMarch 28, 2013 at 8:37 PM
Simona saysMarch 29, 2013 at 6:18 PM
I just made a butternut squash soup 😉 I buy a lot of squash in the fall and then eat them until spring. I am glad you liked acorn squash. I make it often in the winter, roasted and stuffed. I think squash soup is cheerful, perfect to deal with winter blues.
naivecookcooks saysMarch 29, 2013 at 7:43 PM
Simona it was my first time with acorn squash but yes i loved it! Will be trying out new recipes! I liked the roasted squash too!
Amy E saysSeptember 18, 2013 at 2:54 PM
I think you need to add ginger to the list of ingredients. I’m not quite sure how much to use…
naivecookcooks saysSeptember 18, 2013 at 2:58 PM
Oops Sorry I just noticed I wrote garlic in place of ginger..It’s fixed now. Hope you enjoy this soup!
Garland saysNovember 24, 2013 at 5:55 PM
Love this recipe. These basic ingredients make it affordable and sooooo delicious! Plus if anyone is dairy free like me, or prone to heart burn, this is actully such a soothing soup to enjoy. I didn’t add the yogurt at the end but I’m sure that is a creamy delicious addition! Thanks for sharing.
naivecookcooks saysNovember 25, 2013 at 12:08 AM
Glad you enjoyed it, Garland!
yead saysJanuary 12, 2014 at 2:05 AM
I like this soup.I think it’s so testy.This is yummy.
naivecookcooks saysJanuary 12, 2014 at 3:02 AM
Thanks Yead! Try other recipes as well and let me know!
Malorey saysFebruary 24, 2014 at 3:59 PM
I dont have any red curry paste. Do you have a suggested alternative?
naivecookcooks saysFebruary 24, 2014 at 8:46 PM
Hi Malorey! I found this red curry paste recipe, I haven’t tried it myself though but you can give it a try! Though I think it will be much easier if you can find the paste or may be order it online!
Hope this helps 🙂