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Jan 31
6

Slow Cooker Thai Butternut Squash Soup

Slow Cooker Thai Butternut Squash Soup

This Slow Cooker Thai Butternut Squash Soup is super easy to make and offers rich, creamy texture with a Thai flavor twist! You may know I already have a Butternut Squash Soup recipe on my site and it’s one of my favorite soups of all time (if you haven’t made it yet, you need to), but this Thai version offers a totally different flavor profile and is a fun way to change it up! The lime, soy sauce and coconut milk give it great Thai flavor and the sriracha adds a bit of heat at the end of each bite. Don’t skip the topping – the fresh and crunchy topping of lime, basil and peanuts adds extra flavor and texture! Even better, a huge serving of this Slow Cooker Thai Butternut Squash Soup is only 202 calories or 4 Weight Watchers Freestyle SmartPoints!

I love recipes where you toss everything in the slow cooker and walk away – it’s so simple! This recipe doesn’t need to cook all day so it’s great to make on a weekend and bring for lunch or serve for dinner during the week.

Slow Cooker Thai Butternut Squash Soup

Looking for more tasty, hearty soup recipes? Check out my Sausage and Tortellini Tomato Soup, Roasted Corn SoupButternut Squash Soup, Creamy Chicken and Wild Rice Soup, Beefy Taco Soup, Zuppa Toscana, Broccoli Cheddar Soup, Slow Cooker Beef and Barley Soup, Italian Wedding Soup, Cheeseburger Soup, Spaghetti and Meatball Soup, Buffalo Chicken Soup, Chicken Tortilla Soup and more in the soup section of my recipe index!

Print

Slow Cooker Thai Butternut Squash Soup

Yield: 4 (1 3/4 cups) servings

Ingredients:

  • 2 lbs peeled and cut butternut squash (in roughly 1” chunks)
  • 2 cups low sodium fat free chicken broth (or vegetable broth to make this vegetarian)
  • 2 cups unsweetened coconut milk (the beverage, not the canned kind)
  • ¼ cup chopped onion
  • 1 tablespoon packed brown sugar
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon sriracha hot sauce
  • 2 tablespoons lime juice
  • 1 tablespoon lime zest
  • ¼ cup chopped fresh basil
  • ¼ cup chopped peanuts

Directions:

  1. Combine the squash, broth, coconut milk, onion, brown sugar, soy sauce and sriracha in a slow cooker and stir together. Cover and cook on low for 4-5 hours or on high for 2-2 ½ hours.
  2. When the soup is done cooking, use an immersion blender to blend the ingredients until smooth (if you don’t have an immersion blender you can transfer the soup to a normal blender in batches and blend until smooth). Add the lime juice and stir together until combined.
  3. In a separate dish, stir together the lime zest, basil and peanuts to use as a topping. Each 1 ¾ cup serving of soup should be served with about 2 tablespoons of topping.

Weight Watchers Freestyle SmartPoints:
4 per (1 ¾ cups) serving (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
5 per (1 ¾ cups) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)

Nutrition Information per (1 ¾ cups) serving:
202 calories, 34 g carbs, 10 g sugars, 7 g fat, 3 g saturated fat, 5 g protein, 6 g fiber (from myfitnesspal.com)

Lightly adapted from Better Homes and Gardens

6 comments on “Slow Cooker Thai Butternut Squash Soup”

  1. This sounds divine! I’m going out to get the squash and coconut milk–is it the full fat variety or the lite coconut milk?

    • Don’t get the canned variety, buy the beverage that comes in cartons. I don’t have the fat content on hand but it’s about 45 calories a cup.

  2. Emily- Love your recipes, but could you please include the old smart points in addition to the freestyle and points plus. After loosing 50 lbs on the old smart points with a lot of your recipes, I want to continue with it. Your recipes are my favorites!! Thanks!

    • I would love to but there is really no way for me to do that now that the recipe Builder has switched over!

  3. Hi Emily,
    Just wondering if I could use frozen butternut squash, and if so, would I thaw or leave frozen? Thanks so much!

  4. I made this today, following the recipe exactly. Wow! It was so spicy it set my mouth on fire. I almost threw the whole thing out but decided to play with it a bit. I added some Splenda since sweet is supposed to diffuse spice. But that didn’t quite do it, so I added another 8-10 ounces of coconut milk. That did the trick for me. It made the soup thinner, so I left it in the crockpot on warm with the lid off for a couple of hours. I don’t know what all that did to the WW point count, but the coconut milk is only 45 calories per cup, so I didn’t add that many calories. Thanks for the tip on the coconut milk calorie count, Emily. There are a few kinds out there, some up to 70 calories per cup.

    Now it tastes great. Next time I will cut the recipe in half because there are only two of us, but I will also only add 1/4 the total amount of Siracha. I hope it freezes well, because we have a ton of it!

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