Slow Cooker Thai Butternut Squash Soup

Slow Cooker Thai Butternut Squash Soup – incredibly creamy, rich, and healthy!!ย 

Slow Cooker Thai Butternut Squash Soup |

First of all… it’s the weekend.

Weekend, I am so glad to see you. Please stay a while.

Slow Cooker Thai Butternut Squash Soup |

Second,ย this has been the single most incredibly weird winter I ever remember. Normally we haveย some really big snow storms trailing a few feet of snow behind them, each piling up the last before the first can melt. So we basically have a whole lot of white coldness from October to March.

Not this year. We’ve had maybe…. 1 decent snow storm and that was on Christmas day. It’s long since melted and we’ve had dead green grass and deceptively sunshiney days – much cooler than they look but not nearly as frigid as Utah winters usually bring. Even though it’s been a weird winter, I’m still in the mood for soup.

Slow Cooker Thai Butternut Squash Soup |

But then, I eat soup all year round so….

Slow Cooker Thai Butternut Squash Soup |

That being said, there is a decent chance this could be the last soup of the season on this here blog. I know, I almost shed a tear. But if that’s the case we are going out with a BANG with this slow cooker butternut squash soup.

A little sweet, a little spicy, and topped with a quick and tasty Thai gremolata. Aka: peanuts + cilantro + lime zest + red chili flakes. Aka: thebestpartofthissoup.

Slow Cooker Thai Butternut Squash Soup |

Just look at it! All creamy and yellow and delicious-like. So bright and cheerful looking it’s almost like a winter-summer soup hybrid.

Slow Cooker Thai Butternut Squash Soup |


Slow Cooker Thai Butternut Squash Soup |

4.0 from 4 reviews
Slow Cooker Thai Butternut Squash Soup
Prep time
Cook time
Total time
Slow Cooker Thai Butternut Squash Soup - incredibly creamy, rich, and healthy!!
Recipe type: Main Dish
Cuisine: Thai / Asian
Serves: 4
  • 2 pounds butternut squash, peeled and diced
  • 14 ounces unsweetened coconut milk
  • 3 cups chicken broth
  • 3 teaspoons onion powder
  • 1 tablespoon brown sugar
  • 1-3 teaspoons sriracha sauce (to taste)
  • juice of 2 limes
  • 1 teaspoon garlic powder
  • 1 teaspoon curry powder
  • 1-2 cups milk
  • 3 teaspoons salt (or to taste)
thai gremolata
  • ¼ cup packed cilantro leaves, roughly chopped
  • ¼ cup peanuts, roughly chopped
  • zest of 1 lime
  • ½ teaspoon red chili pepper flakes (optional)
  1. Add butternut squash, coconut milk, chicken broth, onion powder, brown sugar, sriracha sauce, lime juice, garlic powder, and curry powder to slow cooker. Cover and cook on high 2-3 hours or on low 4-5 hours.
  2. Blend mixture until smooth using an immersion blender, regular blender, or food processor. (You may need to do this in batches depending on your available equipment) Return mixture to slow cooker. Add salt to taste and milk to think to desired consistency.
  3. Just before serving, prepare the gremolata. In a small bowl stir together cilantro, peanuts, lime zest, and red chili pepper flakes. Serve soup warm and top with gremolata.

recipe adapted from better homes and gardens magazine

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Goooorgeous photos! I cannot wait to try this soup.

I often make soups in this weather – but never have topped them with a gremolata like this before! Definitely a delicious idea and recipe I will be trying.

    It’s so easy and completely transforms the soup!!

Oh my gosh – everything about this is amazing Tiffany!!

    Thanks Millie!!

This looks delicious and is such an original recipe! I was just browsing my collection and I have a handful of butternut squash soup recipes… roasted, ginger, coconut, southwestern, maple… But none like this! Into the stash of soup recipes it goes. Can’t wait to try it.

    I’ve tried a few butternut squash soups before and this is hands down my favorite! I love the zesty lime and kick from the curry!!

Oh, my! You had me at Thai… and butternut…. and soup! It looks so creamy and delicious! I would love to serve this to my family. My kids would be in heaven!

    It’s so delicious! I don’t have kids but I fed it to my picky husband and he was a BIG fan so I bet it’ll go over well with the little ones!!

I love butternut squash soup, but your addition of peanuts and cilandro sound like it would just bring it over the top! This winter has bee weird for us, too.. I wouldn’t mind seeing a bit more rain and cooler temperatures than we’ve been getting. Hopefully someday it’ll return to normal!

    I know exactly what you mean. And we are a boating family so we are getting a little bit nervous about the water level in our lakes with this lack of snow and moisture!! In the meantime, lots and lots of soup will get us through it ๐Ÿ˜‰

This soup looks so good! Hope to try it this weekend. Sorry about your lack of snow – it’s because we have it all here in the Northeast – 100 inches on the ground now. If I could, I would send it all to you in the mail. We have been beaten down with it this winter ๐Ÿ™

    Oh geez that is the worst!! I’m not missing it terribly – I hate the cold! But I am worried about our lakes since we are such big boating people!! Maybe you could send half of your snow?? ๐Ÿ™‚

This food look so hungry.

This looks so delicious! Can’t wait to try it! Your photos are gorgeous!

    Thanks so much Julie!

can you recommend a substitute for the cilantro in the recipe?

    I think basil would be great!

      would you use thai basil vs sweet basil? I only ask because Im not familiar with thai cooking, but I want to give it a try. This recipe sounds amazing, but Im one of those people that believes cilantro tastes like soap.

This looks amazing! 2 questions; can I use soy milk instead of milk, and does it reheat well?

    Hi Erin! As far as consistency, I don’t think the soy milk will have any negative effect on the recipe! I am not familiar with the flavor of soy milk so I can’t vouch for that part of it. The soup does reheat well though!

SLOW COOKER THAI BUTTERNUT SQUASH SOUP – Can I substitute the 1-2 cups of milk, I’m lactose and soy intolerant?
Would cauliflower that was blended ina blender work? Would the cauliflower liquid amount be the same as the milk?
Is it 1 or 2 cups?

    I am confused, I don’t see anything about a roux in this recipe- am I missing something?

      Hi Gina, I’m not sure I understand your question… there is no roux in the recipe, the butternut squash gets pureed and this creates a thicker mixture so you don’t need a roux! ๐Ÿ™‚

        You told her to out in cauliflower instead of the roux… There is no roux in the recipe, so she’s wondering what you’re talking about.

          Oops! thanks for clarifying Ali – I’ll get back to her question!

      Hi Gina, Sorry for the confusion – to clarify, there is no roux in this recipe. ๐Ÿ™‚

Slow Cooker Thai Butternut Squash Soup – Thanks for the tip on using pureed cauliflower with cream cheese as a milk substitute. Would Silk Almond Milk work as a substitute for the milk? Thanks

My hubster and I love your soup recipe! We make it at least once a week in a 1/2 batch in a smaller crock pot which gives us two meals. We wanted a flavorful soup using squash and your recipe is awesome, thanks for posting this on your blog~ esp

I’ve made this twice because it’s very tasty. The gremolata really turns up and adds to this flavorful soup. This is a restaurant quality soup.

This soup was so delicious! I wasn’t a fan of the cilantro or the lime zest in the gremolata. When I make it again, I will just leave those two ingredients out. The soup has an amazing flavor even without the gremolata. Restaurant quality, for sure!

Your soup was so amazing and remarkably easy to make. It’s such a bright, bold, beautiful color and has a great complex taste. Definitely a keeper.

This looks very tasty! Thanks for sharing the recipe

When your storing it do u just throw the gemolata in or store it seperate?
other than that it was pretty good! this is my 1st experience with butternut squash, I think I did a little too much lime & I substituted fresh ground turmeric instead of curry.

Just made this soup and it’s fantastic. Made my night ๐Ÿ‘๐Ÿผ

I was excited to try this soup. Traditional butternut squash soup is delicious but I was excited to try something new. I have to admit that the lime in this recipe seemed to be too “forward” to our family, overtaking all other flavors (except for the cilantro in the gremolata. Although it was fun to try something new, we didn’t care for this soup. Sorry!

I made this soup and it was wonderful. I added fresh ginger for an extra kick. It was a big hit.

Just made this (exactly as the directions stated) and it was delicious! Perfect for winter: spicy, warm, and creamy. Love how easy it was to make and it was great to use the crockpot other than for making chili!

I’ve given a few mason jars of it to friends, and they are also raving about it.

Thank you for sharing!

Approximately how many cups of squash is 2 lbs?

    I don’t often comment, but this soup is soo good and I have shared it so many times that I felt that I should! This is my all time favourite soup so far…. amazing flavour and so easy!! Everyone I make it for, LOVES it and asks for the recipe. Thanks so much, Tiffany!!

    Deanna, I use about 4 cups of squash to 2lbs. I always double the recipe and 1 large squash is about 8 cups.

    I don’t know if it makes a difference, but I also use a Vita Mix to blend the soup and find I don’t have to add the regular milk, as it is ‘soupy’ enough without it… which is good for lactose intolerant people.

The soup turned out great! I am wondering if any of you ever freezed that soup? If so, did it change the texture?