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Slow Cooker Thai Butternut Squash Soup | lecremedelacrumb.com

Slow Cooker Thai Butternut Squash Soup

Slow Cooker Thai Butternut Squash Soup - incredibly creamy, rich, and healthy!!
Course Main Course
Cuisine Asian
Prep Time 15 minutes
Cook Time 4 hours
0 minutes
Total Time 4 hours 15 minutes
Servings 4 servings
Calories 450kcal
Author Tiffany


  • 2 pounds butternut squash peeled and diced
  • 14 ounces unsweetened coconut milk
  • 3 cups chicken broth
  • 1 tablespoon onion powder
  • 1 tablespoon brown sugar
  • 1-3 teaspoons sriracha sauce (or 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)


  • 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.
  • 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 thin to desired consistency.
  • 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.


Add 1-2 tablespoons sriracha sauce to the soup to give it a spicy kick! 


Calories: 450kcal | Carbohydrates: 42g | Protein: 10g | Fat: 31g | Saturated Fat: 23g | Cholesterol: 6mg | Sodium: 2471mg | Potassium: 1388mg | Fiber: 8g | Sugar: 14g | Vitamin A: 24217IU | Vitamin C: 64mg | Calcium: 227mg | Iron: 4mg