This creamy rich soup combines butternut squash with coconut milk and thai red curry. It’s perfect for fall (and all this cold rainy weather we are getting!). The soup is sweet with a touch of spice from ginger and cayenne changing up the traditional butternut squash soup.
I have to confess this is the first slowcooker recipe I have ever made. Can you believe that? Somehow I could never grasp the concept of having to wait almost a full day for a regular meal to be ready. I finally decided to try it out when I was off sick this past week, put a bunch of ingredients in the slowcooker at lunch and by 5pm my dinner was ready with only 1 dish to wash…I have to say it worked out quite wonderfully. I can’t necessarily say I see myself being organized enough to set this up before I leave for work in the morning, but a weekend afternoon? Totally.
I also recently learned that butternut squash is actually a fruit because it has seeds – so there’s a random fact for the day! Does this mean tomatoes and squash are soulmates? Ha. Though seriously perhaps I should try a tomato-squash recipe…stay tuned.
Thai Coconut Squash Soup
- 4 cups cubed butternut squash
- 1 can of full fat coconut milk (400mL)
- 2 cups low-sodium vegetable broth
- 1 tbsp thai red curry paste
- 5 thin slices of gingerroot
- 1/4 tsp brown sugar
- 1/8 tsp of cayenne pepper (or more to taste)
- pinch of salt or Herbemare
- pinch of fresh ground black pepper
- sliced basil to garnish
- Combine all ingredients except basil in slowcooker. Cover and cook on low for 4 hours (or until squash is very tender)
- Pour soup into high-speed blender and blend until smooth (or use immersion blender). Taste the soup and add in more cayenne, salt and pepper to taste.
- Garnish with thinly sliced basil.