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 myWW SmartPoints on the Green, Blue and Purple plans!

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!


Slow Cooker Thai Butternut Squash Soup

Yield: 4 (1 3/4 cups) servings


  • 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


  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.

MyWW SmartPoints per (1 ¾ cups) serving: (SP calculated using the recipe builder on

Green: 4 SmartPoints/ Blue: 4 SmartPoints/ Purple: 4 SmartPoints

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

Lightly adapted from Better Homes and Gardens