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The finished Thai Butternut Squash Soup, with a spoon picking up a bite.

Slow Cooker Thai Butternut Squash Soup with Peanut Butter

  • Author: Marie Bostwick
  • Yield: Approximately 8 cups 1x


  • 6 cups butternut squash, peeled and diced into 1-inch cubes
  • 1 cup red onion, peeled and diced (white or yellow onion is fine too)
  • 3 lemongrass stalks, 4 to 6 inches each, sliced in half lengthwise
  • 2 inches of fresh gingerroot, peeled and minced very fine
  • 3 large cloves of garlic, minced
  • ¼ tsp cayenne* (optional – see notes in post)
  • 4 cups chicken or vegetable stock
  • 1 t. Kosher salt, or to taste
  • Fresh ground pepper, to taste
  • ½ cup of creamy peanut butter
  • Juice of one lime
  • Chopped peanuts and basil to garnish (optional)


  • Place squash, onion, lemongrass, ginger, garlic, and cayenne in a crockpot or slow cooker. Make sure that the lemongrass is buried in the diced squash pieces.
  • Pour chicken or vegetable broth over squash mixture. Cook on high for four hours, or on low for 6.
  • Puree the soup, using an immersion blender. Alternatively, puree in batches using a regular blender. (Be careful! Soup will be hot!)
  • Add creamy peanut butter into the pureed soup, stir until it is completely melted and combined.
  • Taste, then adjust seasonings, adding salt and pepper to taste. Squeeze in fresh lime juice and stir.
  • Ladle soup into bowls. Garnish with a few chopped peanuts and ribbons of fresh basil.