Marisa's Healthy Kitchen

This was a yummy warming soup that was great for this chillier weather we are having. I was hoping this would come out with a stronger “thai” or spiced flavor but I could not really taste the lemongrass, so if you rather leave it out, it would be fine. The candied ginger and the pepitas added some really good flavor and texture. Plus I love slow-cooker meals! (although I am sure you could make this in a soup pot on the stove) Start it in the morning and when you get home you have a fabulous dinner ready to go! Perfect! Enjoy this creamy squash soup 🙂

Check out these other slow cooker meals I made: Slow-cooked Open Enchiladas, Mixed Veggies with Peanut Sauce, Butternut squash, Apricots and Apples with Quinoa, Slow Cooked Corn Polenta and Chiles and Crock-Pot Oatmeal.

Before adding the squash and broth

Gingered Butternut Squash Soup (slow cooker)

1 tablespoon olive oil
2 onions, chopped
3 tablespoon, minced ginger root
1 teaspoon, fresh cracked pepper
2 stalks lemongrass, trimmed, smashed and cut in half crosswise
1 tablespoon cumin seeds, toasted
8 cups butternut squash, cubed
6 cups vegetable stock
2 cups coconut milk
3 teaspoons red curry paste
1 lime, juiced and zested
1/2 cup pepitas, toasted
1/2 cup of candied ginger, chopped

1. In a skillet or a meal slow-cooker liner, heat oil over medium heat and add onions, cook for 3 minutes till softened. Add ginger, pepper, lemongrass and toasted cumin, stirring for 1 minute. Either place liner in slow-cooker or transfer skillet  contents to stoneware. Add butternut squash and veggie stock.
2. Cover and cook on low for 8 hours or high for 4 hours until squash is tender.
3. Mix 1 tablespoon of coconut milk with the curry paste and blend well.
4. Add to slow cooker along with the rest of the coconut milk and lime juice and heat till cooked through, about 20 minutes. Discard the lemongrass.
5. Use an immersion blender to puree the soup.
6. Serve with toasted pepitas and candied ginger.