This easy Slow Cooker Squash & Coconut Soup is a creamy, hearty meal that’s perfect for chilly days. Made with butternut squash, coconut milk, and warming spices, it’s a nutritious dish you can prepare with common ingredients. Plus, it’s flexible—add or skip ingredients based on what you have!

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Recipe Ingredients

• 500g (1 lb) butternut squash, peeled and cut into cubes
• 1 tbsp olive oil
• 1 large onion, sliced
• ½ tsp chopped red chilli (optional, leave out if you prefer no heat)
• 1 tsp ground turmeric
• 1 x 400ml (14 oz) tin of coconut milk
• 1 carrot, grated
• 500ml (2 cups) vegetable stock
• 2 cloves garlic, crushed
• 1 tsp curry powder
• Thumb-size piece of fresh ginger, peeled and grated
• 2 nuggets of frozen spinach
• 2 tbsp single cream (optional)
• Sea salt and freshly ground black pepper

To Serve

• Single cream
• A handful of steamed spinach

How To Make Slow Cooker Squash & Coconut Soup

1. Prepare the Squash: Put the butternut squash into your air fryer, drizzle with the olive oil, and toss to coat. Cook at 180°C (350°F) for 10 minutes, turning occasionally. Alternatively, arrange the squash in a roasting tray, toss with the oil, and cook in the oven at 180°C/350°F/gas mark 4 for 15–20 minutes.
2. Cook the Soup: Transfer the squash to your slow cooker and add the rest of the ingredients (except the spinach and cream). Cook on low for 4–5 hours, stirring occasionally. Add the spinach and cook for a further hour.
3. Blend the Soup: Using a hand blender, blitz the soup until smooth, then stir through the cream, if using. Season to taste with salt and pepper.
4. Serve: Serve with a swirl of single cream and a handful of steamed spinach leaves.

Recipe Tips

• Choose ripe butternut squash: A fresh, ripe squash will give the soup a richer flavor. Look for a squash with smooth, firm skin and deep orange color.
• Don’t skip roasting the squash: Roasting the squash adds extra sweetness and depth of flavor, making your soup even more delicious.
• Adjust the seasoning: Taste the soup before serving and add more salt, pepper, or spices if needed to balance the flavors.
• Blend well: Use a hand blender or regular blender to make sure the soup is smooth and creamy, without any chunky bits.
• Add cream at the end: Stir in the cream after blending for a silky texture without losing its lightness during cooking.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Savory Beef And Barley Stew
• Slow Cooker Sausage And Shrimp Cajun Stew
• Slow Cooker Salmon & Orzo Pasta