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Slow-Cooker Thai Butternut Squash Peanut Soup

This seemingly exotic dish is simple, vegan, healthy and hearty. The peanut butter blends beautifully with the sweetness of the squash and Thai seasonings. You can also serve this soup without pureeing it first. —Kayla Capper, Ojai, California
  • Total Time
    Prep: 25 min. Cook: 5 hours
  • Makes
    8 servings (1-1/2 quarts)

Ingredients

  • 3 cups cubed peeled butternut squash
  • 1 can (13.66 ounces) light coconut milk
  • 1 medium sweet red pepper, finely chopped
  • 1 medium onion, finely chopped
  • 1 cup vegetable stock
  • 1/2 cup chunky peanut butter
  • 3 tablespoons lime juice
  • 2 tablespoons red curry paste
  • 4 garlic cloves, minced
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon minced fresh gingerroot
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Optional: Chopped fresh cilantro and chopped salted peanuts

Directions

  • In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on low until squash is tender, 5-6 hours.
  • Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to slow cooker and heat through. If desired, garnish with cilantro and peanuts.

Test Kitchen tip
  • Stir in cooked pork or shrimp to turn this into a main dish soup.
  • Health tip
  • This brightly colored soup provides you with your total daily dose of vitamin A thanks to the butternut squash and red pepper.
  • Nutrition Facts
    3/4 cup: 181 calories, 12g fat (4g saturated fat), 0 cholesterol, 470mg sodium, 16g carbohydrate (5g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 high-fat meat, 1 fat.

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