Slow Cooker Thai Butternut Squash Soup

Slow Cooker Thai Butternut Squash Soup

  • Author: Heather Lasco, RD
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours and 15 minutes
  • Yield: 6 1x


The perfect crock pot autumn soup with butternut squash and thai insipred flavors.



  • 1 butternut squash, peeled and cubed
  • 2 carrots, peeled and chopped
  • 1 onion, chopped
  • 2 tsp fresh ginger, grated
  • 4 tbsp Red Curry Paste
  • 3 tsp of Thai Seasoning Blend*
  • 1/4 tsp sea salt
  • 4 cups Low sodium vegetable broth
  • 1 lime, quartered
  • Fresh cilantro, chopped for topping
  • Cashews, whole or roughly chopped for topping
  • Coconut milk, drizzle on top


  1. Peel, chop, and dice vegetables and grate ginger.
  2. Place vegetables, ginger, red curry paste, Thai seasoning blend, sea salt, and vegetable broth in the slow cooker.
  3. Cook on HIGH for 4 hours or LOW for 6 hours.
  4. Blend until smooth with an immersion hand blender.
  5. Serve in bowls topped with a drizzle of coconut milk, squeeze of fresh lime juice, a few cashews, and some cilantro.


*Make your own thai seasoning blend using chili powder, garlic powder, onion powder, ground coriander, ground cumin, and cayenne pepper

  • Category: Dinner, Soup
  • Cuisine: Thai

Keywords: crock pot, Slow Cooker Thai Butternut Squash Soup, autumn recipes, fall blended soup, Thai inspired, vegetarian, vegan friendly, gluten free