Best 5 Slow Cooker 5 Ingredient Thai Curry Butternut Squash Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for a simple, yet delicious and flavorful soup recipe? If so, you've come to the right place! This article will provide you with the best recipe for making slow cooker 5 ingredient Thai curry butternut squash soup. With just a handful of ingredients and minimal effort, you can create a hearty and satisfying soup that's perfect for a chilly day. Get ready to tantalize your taste buds with this easy-to-follow recipe that combines the vibrant flavors of Thai curry with the creamy sweetness of butternut squash.

Let's cook with our recipes!

SLOW COOKER 5-INGREDIENT THAI CURRY BUTTERNUT SQUASH SOUP



Slow Cooker 5-Ingredient Thai Curry Butternut Squash Soup image

This smooth-as-silk fall soup is creamy, dreamy, and full of flavor despite its short list of ingredients.

Provided by Kare for Kitchen Treaty

Time 8h15m

Number Of Ingredients 11

1 3- pound butternut squash
1 medium yellow onion (diced)
4 cups low-sodium vegetable broth
1/2 teaspoon kosher salt + more to taste
1 14-ounce can full-fat coconut milk
3 tablespoons Thai red curry paste (more or less to taste)
Additional drizzle of coconut milk
Fresh cilantro leaves
Thinly sliced hot red pepper
Lime wedges for squeezing over the top
4- quart or larger slow cooker

Steps:

  • Place butternut squash, onion, broth, and 1/2 teaspoon salt in your slow cooker. Cook on low for 8-10 hours, or on high for 4-6 hours.
  • Remove the lid and let the soup cool a bit before pureeing. When cool enough to handle, carefully puree the entire batch right in the slow cooker with an immersion blender. You can also use a blender, working in batches, then return the soup to the slow cooker.
  • Stir in the coconut milk and the Thai red curry paste. Cover with the lid and cook on low for another 30 minutes or so to heat the soup back up. Taste and add additional curry paste and salt if desired.
  • Serve alone or with optional toppings.

SLOW-COOKER THAI BUTTERNUT SQUASH PEANUT SOUP



Slow-Cooker Thai Butternut Squash Peanut Soup image

This seemingly exotic dish is simple, vegan, healthy and hearty. The peanut butter blends beautifully with the sweetness of the squash and Thai seasonings. You can also serve this soup without pureeing it first. -Kayla Capper, Ojai, California

Provided by Taste of Home

Categories     Lunch

Time 5h25m

Yield 8 servings (1-1/2 quarts).

Number Of Ingredients 14

3 cups cubed peeled butternut squash
1 can (13.66 ounces) light coconut milk
1 medium sweet red pepper, finely chopped
1 medium onion, finely chopped
1 cup vegetable stock
1/2 cup chunky peanut butter
3 tablespoons lime juice
2 tablespoons red curry paste
4 garlic cloves, minced
1 tablespoon reduced-sodium soy sauce
1 teaspoon minced fresh gingerroot
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Chopped fresh cilantro and chopped salted peanuts

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on low until squash is tender, 5-6 hours., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to slow cooker and heat through. If desired, garnish with cilantro and peanuts.

Nutrition Facts : Calories 181 calories, Fat 12g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

SLOW COOKER BUTTERNUT SQUASH SOUP RECIPE BY TASTY



Slow Cooker Butternut Squash Soup Recipe by Tasty image

Here's what you need: medium butternut squash, medium yellow onion, garlic, olive oil, vegetable broth, ground ginger, ground cumin, ground coriander, paprika, cayenne pepper, sea salt, black pepper, fresh thyme, coconut milk, pumpkin seed, fresh chive

Provided by Mel Boyajian

Categories     Lunch

Yield 6 servings

Number Of Ingredients 16

2 lb medium butternut squash, peeled, seeded, roughly chopped
1 medium yellow onion, roughly chopped
4 cloves garlic
olive oil, to taste
3 cups vegetable broth
½ teaspoon ground ginger
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon paprika
⅛ teaspoon cayenne pepper
1 ½ teaspoons sea salt
¼ teaspoon black pepper
½ teaspoon fresh thyme
¼ cup coconut milk
pumpkin seed
fresh chive, chopped

Steps:

  • Add the butternut squash, onion, and garlic to a slow cooker. Drizzle with olive oil and add vegetable broth, ginger, cumin, coriander, paprika, cayenne, salt, and pepper.
  • Cover and cook on high heat for 4 hours.
  • Using a hand blender, blend the ingredients until smooth, or transfer to a standard blender or food processor and carefully puree.
  • Add the thyme and coconut milk and blend to incorporate.
  • Garnish with pumpkin seeds and chives, if desired.
  • Enjoy!

Nutrition Facts : Calories 544 calories, Carbohydrate 47 grams, Fat 37 grams, Fiber 3 grams, Protein 2 grams, Sugar 12 grams

THAI BUTTERNUT SQUASH CURRY SOUP



Thai Butternut Squash Curry Soup image

A creamy blend of fall vegetables and spices create this spicy squash curry soup that will warm your soul.

Provided by TORONTODENISE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 15

1 medium butternut squash - peeled, seeded, and chopped
¼ medium pumpkin - peeled, seeded, and chopped
2 tablespoons water
2 tablespoons salted butter
1 large onion, chopped
2 small tomatoes, chopped
2 small red chile peppers, seeded and chopped
2 tablespoons red curry paste
1 teaspoon ground coriander
1 teaspoon ground ginger
½ teaspoon ground cumin
2 cups chicken broth
2 cups vegetable broth
3 tablespoons brown sugar
½ (14 ounce) can unsweetened coconut milk

Steps:

  • Combine butternut squash, pumpkin, and water in a large microwave-safe bowl; stir to combine. Microwave at high power until fork tender, about 10 minutes. (You may have to do this in batches, depending on the size of your microwave.) Remove and set aside.
  • Meanwhile, melt butter in a large soup pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomatoes, chile peppers, curry paste, coriander, ginger, and cumin; stir until combined.
  • Add cooked squash mixture, chicken broth, vegetable broth, and brown sugar to the soup pot. Cook until squash and pumpkin are tender and soup is heated through, about 10 minutes.
  • Fill blender halfway with soup. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Stir in coconut milk.

Nutrition Facts : Calories 276 calories, Carbohydrate 43.8 g, Cholesterol 12.2 mg, Fat 14.5 g, Fiber 6.3 g, Protein 6.7 g, SaturatedFat 8.9 g, Sodium 683.4 mg, Sugar 15.7 g

SLOW-COOKER BUTTERNUT SQUASH SOUP



Slow-Cooker Butternut Squash Soup image

Much of the work for this soup can be done in advance, and it keeps all day in the slow cooker. This can easily be doubled if you're feeding a crowd. Once you've tried it, try mixing it up-add save or savory with the thyme or replace it with nutmeg. For a vegan version, replace the chicken broth with vegetable broth. -Jennifer Machado, Alta, California

Provided by Taste of Home

Categories     Lunch

Time 6h30m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 medium butternut squash (about 4 pounds), peeled and cut into 1-inch pieces
1 pound Yukon Gold potatoes (about 2 medium), cut into 3/4-inch pieces
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
5 to 6 cups chicken or vegetable broth
Sour cream, optional

Steps:

  • In a large skillet, heat oil over medium heat. Add onion; saute until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. Add next 5 ingredients and 5 cups broth to slow cooker. Cook, covered, on low until vegetables are soft, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in additional broth to reach desired consistency; heat through. If desired, top servings with sour cream. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.

Nutrition Facts : Calories 124 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 616mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges

Tips:

  • Use a variety of vegetables. This recipe calls for butternut squash, but you can also use other vegetables such as carrots, potatoes, or sweet potatoes.
  • Don't be afraid to adjust the spices. This recipe is a good starting point, but you can add more or less curry powder, ginger, or garlic to taste.
  • Serve with your favorite toppings. This soup is delicious on its own, but you can also serve it with toppings such as cilantro, lime wedges, or roasted peanuts.

Conclusion:

This 5-ingredient Thai curry butternut squash soup is a delicious and easy-to-make meal that is perfect for a busy weeknight. It is also a great way to use up leftover butternut squash. With its creamy texture and flavorful broth, this soup is sure to be a hit with the whole family.

Related Topics