I didn’t come to appreciate winter squash until later in life. Not that I really remember being served it much as a kid – but if I had been, I wouldn’t have touched the stuff. The closest thing I remember regularly encountering was that marshmallow-topped sweet potato casserole served at Thanksgiving, which isn’t even squash, but in my mind they were one and the same – orange, mushy, and no thank you.

In adulthood, I expanded my palate in many ways, though I was still a late squash adopter. Names like “butternut” and “spaghetti squash” drew me in, but were disappointments at first. Butternut squash tasted neither like butter or like nuts; spaghetti squash was most definitely not pasta.

Luckily, I kept at it, and now I’m a convert. Butternut squash, especially roasted or pureed into soups like it is in this Slow Cooker 5-Ingredient Thai Curry Butternut Squash Soup, is one of my very favorite fall foods. And thank goodness for that, because I was missing out.

This time of year, I can’t help but pick up a squash or two every time I shop for groceries. So this beautiful butternut sat aimlessly on my kitchen counter for a bit, until one morning, I decided it needed to become soup for dinner that night. I chopped it up, added veggie broth, an onion, and some salt, and let it simmer all day in the Crock Pot. A quick puree, a generous scoop of Thai red curry paste, a can of coconut milk and dinner was on the table.

I love simple recipes like this! The butternut squash is smooth and creamy; the Thai red curry imparts a ton of flavor and a touch of heat that keep this soup nice and interesting considering how truly simple it is. No marshmallows in sight.

Slow Cooker 5-Ingredient Thai Curry Butternut Squash Soup 4 stars from 1 rating This smooth-as-silk fall soup is creamy, dreamy, and full of flavor despite its short list of ingredients. Print Pin Ingredients 1 3- pound butternut squash (peeled, seeded, and diced (about 8 cups diced squash) (here's how to cut a butternut squash without losing a limb ))

1 medium yellow onion (diced)

4 cups low-sodium vegetable broth

1/2 teaspoon kosher salt + more to taste

1 14-ounce can full-fat coconut milk

3 tablespoons Thai red curry paste (more or less to taste) Optional toppings (delicious but not necessary!) Additional drizzle of coconut milk

Fresh cilantro leaves

Thinly sliced hot red pepper

Lime wedges for squeezing over the top Equipment: 4- quart or larger slow cooker Instructions Place butternut squash, onion, broth, and 1/2 teaspoon salt in your slow cooker. Cook on low for 8-10 hours, or on high for 4-6 hours.

Remove the lid and let the soup cool a bit before pureeing. When cool enough to handle, carefully puree the entire batch right in the slow cooker with an immersion blender. You can also use a blender, working in batches, then return the soup to the slow cooker.

Stir in the coconut milk and the Thai red curry paste. Cover with the lid and cook on low for another 30 minutes or so to heat the soup back up. Taste and add additional curry paste and salt if desired.

Serve alone or with optional toppings.