Ingredients

The following ingredients have 8 Servings
  • 8 cups of peeled (cubed butternut squash)
  • 1 large onion (chopped)
  • 3 garlic cloves (chopped)
  • 1 ½ tablespoons peeled and grated fresh ginger root
  • 3 - 4 tablespoons green curry paste (plus more for serving)
  • 4 cups chicken stock
  • 1 can (13.5 ounces regular coconut milk)
  • 3 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon butter
  • Salt and pepper
  • Chopped cilantro (optional)
  • Roasted (salted pepitas, optional)

Instruction

  • Add squash, onion, garlic, ginger, curry paste, stock and coconut milk to the bowl of a large slow cooker. Stir to combine. Cook on high for 4 hours or low for 8 hours.
  • Puree the soup using an immersion blender or a regular blender.
  • 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 and pepitas.