LET’S DO THIS!

Slow Cooker Butternut Squash Soup

Today’s November 1st and it’s actually finally beginning to feel like fall here in the Bay Area.

We’re in a crazy super drought, have had like zero rain all year but the leaves outside are finally changing color and there’s a slight chance of rain on Tuesday. 

We just came back from Italy — Sardegna, Lucca, Rome and we hit up Ireland for one day on the beginning and the end of the legs of the trip and it was raining like cats and dogs there.

People were saying how unusual the rain that time of year so maybe there’s something funky going on in all parts of the world with the weather. 

Whether it’s fall or not in your neck of the woods, try to visualize sitting next to a warm fire, wearing your favorite cozy socks, listening to Frank Sinatra on low and enjoying a big bowl of soup. 

Pretty neat, right? 

If you want to feel all warm and cozy, try putting this soup on in the morning, then after a long hard day at work or taking care of the kids, you can sit next to a warm fire and enjoy something delicious that’s packed with veggies and super awesome for your body. 

SLOW COOKER THAILANDISH BUTTERNUT SQUASH SOUP
Serves 4
Prep time 10 minutes
Cook time 7-8 hours on low heat

Ingredients

  • 1 large butternut squash, peeled, seeded and chopped into 1 inch pieces *buy pre-chopped to save time
  • 1 onion, chopped small
  • 3 garlic cloves, finely chopped
  • 1 inch piece fresh ginger, peeled and grated
  • 1 ½ teaspoons curry powder, add more or less to your liking
  • 3 ½ cups chicken or veggie stock
  • 3/4 teaspoon salt + 1/2 teaspoon fresh ground pepper
  • 1 cup coconut milk, unsweetened
  • 1 tablespoon coconut sugar or brown sugar
  • 2 tablespoons fish sauce, optional but recommended
  • 2 tablespoons butter, Kerrygold if you can find it
  • ¼ cup fresh cilantro, chopped, optional
  • ¼ cup pepitas or pumpkin seeds, optional

Directions

  1. Place first six ingredients into slow cooker pot. Add in salt and pepper. Cover and cook on low heat for 7-8 hours. 
  2. When veggies are tender, pour into blender and blend until smooth or use an immersion blender and blend directly into slow cooker pot.
  3. Place back into slow cooker pot, add coconut milk, coconut sugar, fish/oyster sauce and butter, cover and let all flavors come together, cooking for another 20 minutes. Taste and add additional salt and pepper, if needed.
  4. When ready to serve, place soup into big bowls and top with cilantro and pumpkin seeds, if using. Enjoy!

 

Like this recipe and LOVE your slow cooker? 

Me, too!

Go check out our Slow Cooker Movement that’s packed with 30+ slow cooker recipes to save you time, money and your sanity when it comes to dinner time. 

It comes with four weekly meal plans and shopping lists to make life E-A-S-Y! Whoop!! :)

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