Indulge in the flavorful symphony of "Slow Cooker Thai Butternut Squash Peanut Soup", a culinary masterpiece that tantalizes your taste buds with a beautiful blend of sweet squash, rich peanut butter, and exotic Thai spices. This delectable soup is effortlessly prepared in a slow cooker, allowing the ingredients to meld and infuse, resulting in a creamy, velvety broth brimming with Thai-inspired aromas. Whether you're a seasoned soup enthusiast or a novice cook seeking culinary adventures, this recipe promises a delightful journey through the vibrant flavors of Thailand.
Here are our top 3 tried and tested recipes!
SLOW-COOKER THAI BUTTERNUT SQUASH PEANUT SOUP
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
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
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
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
SLOW COOKER 5-INGREDIENT THAI CURRY BUTTERNUT SQUASH SOUP
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
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.
Tips:
- For a smoother soup, blend it using an immersion blender or transfer it to a blender in batches.
- If you don't have a slow cooker, you can make this soup in a large pot over medium heat. Just bring the soup to a simmer and then reduce the heat to low and cook for 1-2 hours, or until the butternut squash is tender.
- Feel free to adjust the amount of curry paste, ginger, and garlic to your own taste preferences.
- For a vegan version of this soup, use vegetable broth instead of chicken broth and omit the fish sauce.
- Garnish the soup with fresh cilantro, chopped peanuts, and a drizzle of coconut milk before serving.
Conclusion:
This slow-cooker Thai butternut squash peanut soup is a delicious and easy meal that's perfect for a weeknight dinner. It's also a great way to use up leftover butternut squash. The soup is creamy, flavorful, and packed with vegetables. Plus, it's gluten-free and can be made vegan. So what are you waiting for? Give this recipe a try tonight!
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