Toss it in the crock-pot in the morning, and you’ll be greeted with a heavenly aroma from the squash, curry paste and coconut milk when you walk in the door, perfect for the upcoming chilly days.


  • eh_thai butternut soup8 cups of peeled, cubed butternut squash
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon peeled and grated fresh ginger root
  • 2 tablespoons green curry paste
  • 4 cups chicken stock
  • 1 can (13.5 ounces) light coconut milk
  • 3 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon butter
  • Chopped cilantro (optional)
  • Salt and pepper to taste


  1. Combine squash, onion, garlic, ginger and curry paste in a large slow cooker. Pour in the chicken stock and coconut milk. Cook on high for 4 hours or low for 8 hours.
  2. Puree the soup using an immersion blender or a regular blender.
  3. Stir in the fish sauce, brown sugar and butter. Let soup sit for 15 minutes before serving to allow all the flavors to meld together. Add salt and pepper to taste and garnish with fresh cilantro.

source: Garnish With Lemon