Today's recipe ended up in an unexpected place. Originally I was just planning on making a Thai inspired butternut squash soup to have during the week for lunches. However as the day went by and work began to pile up, I suddenly realized that I needed to throw my elaborate dinner plans out of the window and this soup was going to be it. But with a meat eating husband, there was no way that vegetarian soup was going to cut it so I decided to throw in some sausage last minute and we loved the outcome so much, I decided to share it here. It's slightly spicy, slightly sweet, and delicious.
Slow Cooker Thai Butternut Squash Soup with Spinach and Sausage
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- 1 U butternut squash
- 1 U onion, diced
- 2 U garlic cloves, sliced
- 4 cups vegetable broth
- 14 oz. lite canned coconut milk
- 3 tbsp. Thai red curry paste (to taste)
- 6 U lean chicken sausages
- 8 oz. fresh spinach
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Using an immersion blender (or regular blender in batches), puree the soup until smooth. Stir in the coconut milk and curry paste. Then add the sliced sausages and spinach. (If your sausages aren't precooked, then quickly brown them in a skillet first. Cook for 30 more minutes until spinach is wilted and sausages are warmed through.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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