Now that fall is in full motions, the weather is growing chillier. During these types of days all you want to do is cozy up in the warmth of your home, and not worry about fussing over dinner. With a slow cooker, or a crock pot, you can do just that, especially with a Thai Curried Butternut Squash Soup. Though it may sound complicated, this recipe is easy and little effort!
What you need:
8 cups peeled and cubed butternut squash
1 large chopped onion
3 chopped garlic cloves
1 tablespoon of peeled and grated ginger root
2 tablespoons of green curry paste
4 cups of chicken stock
13.5 ounces of coconut milk (regular or light)
3 tablespoons of fish sauce
1 tablespoon of brown sugar
1 tablespoon of butter
Salt and pepper as desired
What to do:
- Gather the squash, garlic, onion, ginger, and curry paste together into the slow cooker. Then put the chicken stock and coconut milk together with the solid mixture.
- Leave the pot alone until the vegetables are cooked, then use an immersion blender or a regular blender to blend the flavors together.
- Once you are done blending, mix in the fish sauce, brown sugar and butter then let it sit for 15 minutes. Add salt and pepper to your liking and use cilantro as garnish before you serve the soup.