Slow Cooker Thai Coconut and Butternut Squash Soup
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recipe by Sara Lewis https://lovefood.com/profile/139037/sara-lewis/
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- Total Time
- 8hrs 50mins
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- Serves
- 4
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- Calories
- 483
A simple sweet and creamy soup with the punchy Thai flavors of galangal and red curry paste. This slow-cooked version is silky and smooth with a hint of coconut.
recipe updated Feb 25, 2022
Ingredients
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- Onion
- 1
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- Garlic clove
- 2
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- Butternut squash
- 1
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- Cilantro
- 2 sprigs
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- Sunflower oil
- 1 tablespoon
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- Thai red curry paste
- 4 teaspoons
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- Galangal
- 1 teaspoon
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- Coconut cream
- 240 ml
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- Vegetable stock
- 720 ml
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- Soy sauce
- 1 tablespoon
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- Salt & pepper
- as needed
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- Cilantro
- as needed
Tools
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Stove
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Stick blender
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Slow cooker
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Large cast iron skillet
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Medium bowl
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Slow cooker bowl
Step preview
- Heat sunflower oil on a clean large cast iron skillet over medium heat
- Add onion and fry until softened
- Add Thai red curry paste, galangal and garlic clove
- Cook while stirring occasionally - 1 min
- Add butternut squash
- Pour coconut cream and vegetable stock
- Add soy sauce and salt & pepper
- Stir while bringing to a boil
- Transfer soup to the slow cooker bowl and cook until tender - 8 hr, low heat
- Purée with stick blender
- Stir cilantro into the slow cooker bowl
- Ladle soup into medium bowl
- Garnish with cilantro