Simple Thai Butternut Squash soup made right in your crock-pot slow cooker.
This Thai Butternut Squash soup has three ingredients-butternut squash, coconut milk and red curry. And four if you substitute chicken broth for the water. This soup is easy to put together (it cooked while I folded laundry) and it cost me less than $7 to make and will feed my family through the week. During the fall you can buy Butternut Squash at your local farmer’s market or prepackaged and chopped in the produce area of your grocery store. I love the simplicity of this soup, it has a wonderful creamy texture and Thai flavor. Oh and did I mention it’s easy? Looking for a simple version of this soup without the Thai flavors? Check out my Slow cooker Butternut Squash Soup recipe.
If you don’t own an immersion blender, once the squash is cooked, blend the squash and water in your blender in batches. Be sure to remove the measuring cap from your blender lid when doing this if your squash is hot or you’ll have a beautiful golden color sprayed on the walls of your kitchen!