I don’t know about you but with so much going on for the holidays I’m always happy to find a slow cooker recipe that I can make in the morning and it’s ready in the evening. That gives me time to wrap gifts, send Christmas cards, watch Christmas movies, and do some last-minute shopping. Also, who doesn’t like soup during cold winter days?
This soup has a little added spice but the coconut milk and the lime juice keep everything in check. My husband absolutely loves it when I make this and it’s become a real staple meal at our home. It goes really well with garlic naan if you want a carby side. Prep doesn’t have to be a pain either. You can cut up the butternut squash the night before, or you can buy it precut if you’re really not that into prep. Just make sure you use a sharp knife as the skin of the butternut squash can be a bit stubborn! I got this recipe from hostthetoast.com.
- 1 tablespoon canola oil
- 2 cloves garlic, minced (I actually use jarred minced garlic if you want to save time)
- 1 small yellow onion, diced
- 1 teaspoon ginger, freshly grated
- 2 tablespoons Thai red curry paste
- 2 cups chicken or vegetable broth
- 1 medium-sized butternut squash, peeled, seeded, and cut into 1″ cubes (about 4 cups)
- 1 (15-ounce) can coconut milk, divided
- Juice of 1 lime
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground pepper, plus more to taste
- Sriracha to taste, optional
- 1/3 cup cilantro, chopped, to garnish (I don’t like cilantro so I left it off)
- 1/3 cup unsalted, dry-roasted peanuts, chopped, to garnish
- Naan, to serve, optional
1.) Add butternut squash, garlic, onion, ginger, Thai curry paste, broth, and salt and pepper to the slow cooker. Stir to evenly distribute. Cover and cook on low for 6-8 hours, or high for 3-4 hours.
2.) Use an immersion blender to blend all the ingredients and make the soup smooth. Before serving, remove the soup from the heat or turn off the slow cooker and mix in the coconut milk (saving a few tablespoons to garnish) and lime juice (if using). Mix well. Season with additional salt and pepper, if desired, and add sriracha to taste for extra spice, if using. Pour into bowls and drizzle the remaining coconut milk on top. Swirl the coconut milk with a spoon or use a toothpick to make designs. Sprinkle with chopped cilantro and chopped peanuts. Serve warm with naan bread (I like garlic naan but plane naan is fine too!).
Hopefully, this takes some pressure off of you and allows you to enjoy this holiday season rather than rushing through it. If you’d like to be informed of future posts like this one, please be sure to SIGN UP HERE. Thank you so much for taking a look and I hope you’re having a really nice holiday season. Thanks for reading! -Heather Astaneh