So about a week ago I got my hands on the biggest butternut squash that I've ever seen in my life. The best part about it was that it was from a local Texas farm, which you know I'm all about. I had already used the squash in two previous meals this week and was racking my brain to come up with a third and final use so that I could get it all eaten up before the weekend. Because, you know, there is a lot of Easter happenings and I couldn't let this beauty go to waste.
This smooth and creamy thai butternut squash was the perfect was to use up my mammoth of a squash. And what's better is that it is super simple to make since there is little prep work with only 5 ingredients, and the crock pot will do all of the cooking for you.
The worst of the preparation for this recipe is peeling and chopping up the squash. Just be careful and mind those fingers! I like to use my potato peeler as I've found that it works the best for me when it comes to peeling these guys. But, whatever you feel most comfortable with. They also generally sell pre-peeled and cubed butternut squash at the store, which is an option too for those wanting to save even more time!
To keep this soup light, I was sure to load it up with vegetables and use a light organic coconut milk. If you're wanting to achieve the same dreamy creamy white swirl that I have in my bowls here, simply reserve some of the thicker coconut milk to spoon into the bowls once done. Pretty simple right?
Being anything but a coconut fan, I can say that the actual coconut flavor in the soup is very minimal. The coconut milk is only there to make the soup smoother, richer, and more creamy without having to add any actual 'cream'.
If you prefer things on the spicier side, try adding more red curry paste or even some Sriracha to the soup; bit by bit until you get the heat you desire.
5 Ingredient Thai Butternut Squash Soup (Crock Pot)
Servings: 6 • Size: About 1 1/2 Cup • Calories: 169.7 • Fat: 6 g • Carb: 27.8 g • Fiber: 7 g • Protein: 2 g • Sugar: 3.2 g • Sodium: 492.8 mg
3 Lb. Butternut Squash, Peeled/Seeded & Cubed
1 Yellow Onion, Chopped
4 C. Low Sodium Vegetable Broth
3 Tbsp. Red Curry Paste
14 Oz. Light Coconut Milk
Salt & Pepper to Taste
Toss all of the ingredients (except for the coconut milk) into a crock pot.
Cover and cook on high for 4-6 hours or on low for 6-8 hours.
About 30 minutes before serving, blend in batches in a blender or use and immersion blender to puree the soup.
Add in the can of coconut milk and give it a good stir; continue to cook for the 30 minutes.
Once done, serve right away and enjoy!
I reserved some of the 'thick' white part of the coconut milk to swirl over the top of the soup once done.