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Slow Cooker Curry Butternut Squash Soup

Slow Cooker Butternut Squash Soup with Coconut and Pepitas | BourbonandHoney.com
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Sweet coconut and spicy Thai curry make this Butternut Squash Soup creamy and delicious!

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1 medium butternut squash (about 2 pounds), peeled, seeded and
  • chopped
  • 4 cups vegetable stock
  • 2 tablespoons red Thai curry paste
  • 1/2 teaspoon coarse Kosher salt
  • 1/4 teaspoon fresh pepper
  • 1/2 cup full-fat coconut milk
  • 2 teaspoons fresh lime juice
  • 4 green onions, thinly sliced (about 1/4 cup)
  • Garnishes
  • Pepitas (pumpkin seeds), toasted
  • Unsweetened coconut flakes, toasted
  • Sliced green onions

Instructions

  1. In a medium skillet, heat oil over medium heat. Add the onion and garlic; cook, stirring occasionally, until softened and golden brown.
  2. In a 3- to 4-quart slow cooker, mix onion, squash, vegetable stock, curry paste, salt and pepper.
  3. Cover; cook on Low heat setting 6 to 8 hours or 3 to 4 hours on High.
  4. Stir the coconut milk and lime juice into the squash mixture. In a blender (or with an immersion blender), carefully blend the mixture until smooth. Serve with an extra swirl of coconut milk, topped with pepitas, coconut and green onions.

Nutrition

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