Best 4 Slow Cooker Thai Butternut Squash Peanut Soup Recipes
Indulge in a symphony of flavors with our delectable Slow Cooker Thai Butternut Squash Peanut Soup. This creamy, aromatic soup is a culinary journey that tantalizes your taste buds with every spoonful. The vibrant blend of roasted butternut squash, fragrant Thai spices, and rich peanut butter creates a harmonious balance of sweet, savory, and nutty flavors. Served with a garnish of fresh cilantro and a squeeze of lime, this soup promises a delightful and satisfying experience.
In addition to the main recipe, we have included variations to cater to different dietary preferences and flavor profiles. For a vegan version, simply substitute vegetable broth for chicken broth and use a creamy plant-based milk instead of coconut milk. If you prefer a spicier soup, feel free to add more red curry paste or a pinch of cayenne pepper. For a smoky twist, try roasting the butternut squash and onion before adding them to the slow cooker.
Whether you're looking for a comforting meal on a chilly day or a flavorful addition to your dinner menu, our Slow Cooker Thai Butternut Squash Peanut Soup is sure to impress. Its vibrant colors, enticing aromas, and symphony of flavors will make it a favorite in your kitchen. So, gather your ingredients, turn on your slow cooker, and embark on a culinary adventure that will leave you craving more.
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.
SLOW-COOKER BUTTERNUT SQUASH SOUP
Much of the work for this soup can be done in advance, and it keeps all day in the slow cooker. This can easily be doubled if you're feeding a crowd. Once you've tried it, try mixing it up-add save or savory with the thyme or replace it with nutmeg. For a vegan version, replace the chicken broth with vegetable broth. -Jennifer Machado, Alta, California
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium heat. Add onion; saute until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Transfer to a 6-qt. slow cooker. Add next 5 ingredients and 5 cups broth to slow cooker. Cook, covered, on low until vegetables are soft, 6-8 hours., Puree soup using an immersion blender. Or cool slightly and puree soup in batches in a blender; return to slow cooker. Stir in additional broth to reach desired consistency; heat through. If desired, top servings with sour cream. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary.
Nutrition Facts : Calories 124 calories, Fat 2g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 616mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 6g fiber), Protein 3g protein. Diabetic Exchanges
Tips:
- When choosing a butternut squash, look for one that is firm and heavy for its size. Avoid any squash that has soft spots or blemishes.
- To easily peel and cube the butternut squash, use a vegetable peeler to remove the skin, then cut the squash in half lengthwise. Scoop out the seeds and pulp, then cut the squash into 1-inch cubes.
- If you don't have a slow cooker, you can make this soup on the stovetop. Simply bring all of the ingredients to a boil in a large pot, then reduce heat to low and simmer for 1-2 hours, or until the butternut squash is tender.
- Garnish the soup with chopped peanuts, cilantro, and a dollop of plain yogurt before serving.
Conclusion:
This Slow Cooker Thai Butternut Squash Peanut Soup is a delicious and easy way to enjoy the flavors of Thailand. The soup is creamy, flavorful, and packed with vegetables. It's also a great way to use up leftover butternut squash. Serve it for lunch or dinner with a side of rice or bread.
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