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Slow Cooker Thai Chicken and Butternut Soup

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ByEmily
Jump to Recipe· 4.7 from 15 reviews

Slow Cooker Thai Chicken and Butternut Squash Soup – This curry squash soup has tender chicken, colorful veggies, and a velvety texture you’ll dream about! (Gluten-Free, Dairy-Free)

Overhead view of a bowl of slow cooker thai curry chicken and butternut squash soup with quinoa


So the title’s a mouthful. I get it.

Do you know what else is a mouthful? This soup. A mouthful of awesome.

I’m a big fan of butternut squash soup (as is my typically squash-hating husband!) as evidenced here and here. So what makes this soup different? What makes it extra special? Well…

It’s creamy and rich without a drop of cream, and it’s loaded with vitamin and veggie goodness with a healthy dose of protein from the chicken. It can soothe a sore throat or make you feel cozy and warm on a chilly day. Is there anything this soup can’t do? (Fine. Laundry.)

A big plus for me with any recipe is versatility. It’s the number one way I keep from getting bored in the kitchen. I like to change up the same recipe in several different ways as I make it, and it also helps when you can adapt a recipe to fit different dietary needs. This yummy chicken and squash soup is just that kind of recipe! For instance:

  • Paleo or grain-free? Skip the quinoa. It’s delicious without it. You can even add more chicken if that’s your thing.
  • Vegan? Skip the chicken. The quinoa fills the soup out nicely and you’ll still come away feeling full and satisfied. Or, you can toss in a drained can of chickpeas along with the quinoa!
  • Hate quinoa? It’s just as good with cooked white or brown rice, or you can just leave it out!
  • Want more greens? No problem. Stir in a couple of handfuls of spinach at the end!
  • Love make-ahead meals? This freezes like a dream.

So it won’t do your laundry and I cannot be responsible for how many bowls you eat in a sitting (it’s SO good), but I’ll gently suggest you try adding this one to your weekly menu. Here’s all you need to get started…

Overhead view into the crock of a slow cooker full of Slow Cooker Thai Chicken and Butternut Squash Soup Ingredients

HERE’S WHAT GOES INTO MY THAI CHICKEN AND BUTTERNUT SQUASH SOUP: 

  • BUTTERNUT SQUASH. This gorgeous winter squash gets so tender that you can blend it into a velvety smooth puree that gives this chicken and squash soup a silky, creamy texture that’ll blow your mind. (Here’s how to peel + cut a butternut squash if you need a refresher.)
  • AROMATICS. To play up the Thai-style and curry flavors we’re channeling in this squash soup, I add a base of onion, ginger, and garlic. This trio adds SO MUCH flavor to the base of the soup, along with…
  • RED CURRY PASTE. Red curry paste is a flavor secret weapon. Packed into each spoonful are gorgeous bold flavors that will elevate this soup to next-level delicious in an instant.
  • A FEW OTHER FLAVOR BOOSTS. A little dollop of sweet chili sauce (or chili oil), some salt, and a little squeeze of lime juice really brighten the flavors in this chicken and squash soup. Spicy-salty-sweet-tangy all in one. SO GOOD!
  • BROTH + COCONUT MILK. To carry the flavors in this yummy soup. I like a combination of veggie or chicken broth and coconut milk. The creaminess is so lovely with the curry and Thai-inspired flavors.
  • CHICKEN BREAST OR CHICKEN THIGHS. For a little protein, I tuck a little chicken into the soup. The slow cooker makes it pull-apart tender and all the flavor in the broth seasons it perfectly.
  • COOKED QUINOA. Once you’ve pureed the soup and shredded your chicken, you’ll add a little cooked quinoa (or brown rice) into the curry squash soup. This adds texture, plant-based protein, and gives the soup a little more oomph! (Not a quinoa fan? Swap in cooked brown rice!)
  • A FEW COLORFUL TOUCHES. Along with that silky-smooth squash soup base, the tender chicken, and quinoa, you’ll mix in some roasted red bell peppers and fresh green cilantro right before serving. Then feel free to garnish with some chopped peanuts or cashews, too!
Close up front view of Slow Cooker Thai Curry Chicken and Butternut Squash Soup

TASTY WAYS TO CHANGE UP THIS THAI CURRY CHICKEN + SQUASH SOUP:

  1. ADD GREENS! My favorite way to play with this recipe is adding in a few handfuls of spinach right at the end. The residual heat of the soup will cook and wilt the spinach down in just 1-2 minutes, and it adds a pretty pop of color and even more nutrients to this dish.
  2. MAKE IT VEGAN. It’s easy to turn this into a yummy vegan dinner by skipping the chicken. You can simply leave it out, or you can add 1 drained can of chickpeas at the end along with the quinoa to fill it out a little more.
  3. MAKE IT PALEO! Or, you can skip the quinoa and increase the chicken to 1.5 lbs for a paleo version. It’s as simple as can be!
  4. SWAP OUT THE QUINOA. Another easy way to mix things up is by swapping out the quinoa for cooked brown rice. I love the freezer packets of pre-cooked brown rice. They’re done in a flash and add a great hearty texture!
Close up overhead view of Slow Cooker Thai Curry Chicken and Butternut Squash Soup

FAQ + TIPS AND TRICKS FOR THE BEST SLOW COOKER THAI CHICKEN AND BUTTERNUT SQUASH SOUP:

OUR FAVORITE SLOW COOKER. I’ve owned several slow cookers over the years, but right now I’m using this one. (Mine’s a Pioneer Woman print that’s no longer available, but this one‘s also cute!) It’s simple and straightforward to use and is pretty affordable. There aren’t a lot of bells and whistles, but it cooks consistently for me and has always gotten the job done! We also have and love this one, which is about $10 more expensive but comes with a few more bells and whistles. It’s programmable, automatically switches to the WARM setting after completing the cooking time, and even has a meat thermometer you can use to prevent overcooking.

TRY AN IMMERSION BLENDER! Immersion Blender. You don’t need an immersion blender for this recipe, but it’s a really great, affordable tool for the kitchen. I have this one and it works like a dream (plus it comes in a bunch of cute colors these days). I use it for warm sauces and soups, but I also use it for making salad dressings + dips.

MAKE-AHEAD TIPS. You can pre-cook your quinoa 1-2 days in advance (I use this method), and assemble the slow cooker ingredients the night before if you want, then store the crock in your refrigerator. Then, you’ll just need to transfer the crock to your slow cooker, set it to cook, and you’ll be ready to add those finishing touches at the end in a flash!

CAN YOU FREEZE THIS SOUP? This chicken and squash soup recipe freezes like a dream. No cream to curdle, and it reheats beautifully!

White bowl of slow cooker thai chicken and butternut squash soup with quinoa on a white background.

CRAVING COZY FOOD? YOU MIGHT ALSO LOVE…

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White bowl of slow cooker thai chicken and butternut squash soup with quinoa on a white background.

Slow Cooker Thai Chicken and Butternut Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 15 reviews

  • Author: One Lovely Life, adapted from ifoodreal
  • Total Time: About 3 1/2 hours
  • Yield: About 12 cups 1x
  • Diet: Gluten Free
Print Recipe

Description

This cozy soup warms you from the inside out. There are lots of variations for paleo and vegan eaters and quinoa haters. See the notes for more ideas!

Ingredients

Scale
  • 1 lb. boneless, skinless chicken breast or thighs
  • 6–8 cups of diced butternut squash, from 1 large squash (3–4 pounds)
  • 1 small onion, diced
  • 1 (14 oz.) can full-fat coconut milk
  • 2 cups vegetable broth
  • 1 – 1 1/2 Tbsp red curry paste
  • 1 Tbsp Thai sweet chili sauce or chili oil
  • 1 Tbsp fresh ginger, finely minced
  • 2 cloves garlic, finely minced
  • 1 1/2 tsp salt (or, to taste)
  • 2 cups cooked quinoa (or brown rice, or you can leave it out)
  • 2 fresh or jarred roasted red bell peppers, diced (about 1 cup)
  • 1/3 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Crushed peanuts or cashews, to garnish (optional)

Instructions

  1. Place the chicken, cubed squash, onion, coconut milk, broth, curry paste, sweet chili sauce, ginger, garlic, and salt into the slow cooker.
  2. Stir to combine (this won’t be perfect since the curry paste will dissolve as it heats up, but give it a good start).
  3. Cover with the lid and cook on HIGH for 3-4 hours or LOW for 7-8 hours.
  4. Remove the chicken from the soup and shred. Set chicken aside for a minute while you blend the rest of the soup.
  5. Using an immersion blender, puree the squash and broth mixture until very smooth. (If you don’t have an immersion blender, let the soup cool a bit and, working in batches, puree in a food processor or blender until smooth).
  6. Stir in shredded chicken, quinoa, diced bell peppers, and cilantro.
  7. Squeeze in the lime juice or cut the lime into 6 wedges and let everyone squeeze over their own.
  8. Garnish with peanuts or cashews, if desired.
  • Prep Time: 25 minutes
  • Cook Time: 3 hours
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American

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66 Comments

  2. This sounds delicious!! One question… My husband doesn’t like red peppers (well any type of bell pepper). Any suggestions on what I could sub? Or maybe i just make it for myself and then I don’t have to share!

    Reply

  3. Made this today for my hubby and I. As newlyweds, we’re still putting together a rotational menu of things we both like. Needless to say, we both agreed that this is going into the rotation. Thank you for a keeper!



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  4. I discovered this recipe last winter and it has become an absolute staple at my house. I usually throw in some extra veggies towards the end (almost always kale). I love putting a serving or two in the freezer to have on hand as well.

    The rating stars don’t seem to be working here, but definitely 5 stars from me!



    Reply

  6. This soup is a favorite of ours now, and a great way to use the butternut squash from our garden throughout the winter months!!! I do not change a thing when making the soup, and yes I use Quinoa! I will be making the soup today on this cold rainy day per my husbands request. The soup freezes nicely too which will happen today as I am doubling the recipe. So glad I stumbled upon this soup recipe last fall in search of ways to use our garden butternut squash!! ~Thank you~



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  7. A friend posted a lovely list of soups that Dr. Axe put together. This was among them. We’re vegan, so I switched out the chicken for a stir-fried tofu with onions that I make. I added some chopped broccoli and kept some stir fried red peppers on the side for me, since hubby isn’t a fan. I made it on the stove-top, since I found the recipe too late for the crock-pot! This is AMAZING!! It is so delicious!! It is a wonderful way to use up frozen cubes of squash that I got at Costco that had been languishing in the freezer for much too long. Great job on the recipe!!



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  9. I made this dish without a grain and it was fantastic! Wish it had a little stronger flavor (the butternut squash seemed to wash it out) but it was great.



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  10. This soup is so yummy! I couldn’t find red curry paste so I subbed with yellow curry paste and I used a garlic chili oil instead of the sweet Thai chili sauce. So good!!



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    1. Hi, Carene! You could follow the same basic directions for my other butternut squash soups (like this one made on the stovetop) and use cooked chicken for a speedier finish. I hope that helps! 🙂

      Reply

  12. Just found this and excited to try it! Can anyone confirm that they have used frozen Butternut Squash cubes? I have such a beast of a time peeling and cutting the actual squash that when I’m tight on time I opt for frozen – any one tried this with success? Thanks!

    Reply

      1. Coming back to confirm – frozen butternut squash worked beautiful. I think I used 2-3 bags, cause that’s what I had. 🙂 I’ve also been really into Chicken Thighs lately, so I used those instead of breasts and it was great. I have ZERO spice tolerance, so the curry paste and chili oil had me scared, but I’m in LOVE with this soup. It’s perfection. Thanks so much!

        Reply

  14. Winner Winner Thai Butternut Chicken Dinner!

    Creamy with the right amount of heat! Don’t skip the lime at the end because I think that completed it! Husband and another couple all enjoyed it.

    I made this tonight but I was short on time so I went with the instant pot and the flavors turned out wonderfully! I chopped the squash and put all ingredients in except the coconut milk and garnishes. Manual high pressure for 8 minutes with quick release. I Added the coconut milk before using the immersion blender. I chopped the chicken and cooked separately for ease.
    We ate with rice and will definitely be making this again every fall!! Yum!



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