Slow Cooker Thai Butternut Lentil Soup with Garlic Shrimp Skewers & Almond Flour Naan

This cozy Thai-inspired soup is creamy, nourishing, and packed with fibre-rich lentils, vegetables, warming spices, and plant-based protein. Paired with garlic shrimp skewers and soft almond flour naan, it creates the ultimate balanced comfort meal. Naturally gluten-free and dairy-free, this recipe is perfect for colder evenings, meal prep, or feeding a crowd.

Prep Time: 20 minutes

Cook Time: 6–8 hours (slow cooker)

Total Time: Approximately 6–8 hours

Servings: 6

Gluten-Free: Yes

Dairy-Free: Yes

Thai Butternut Lentil Soup:

Ingredients

• ½ tbsp coconut oil or olive oil

• 3 garlic cloves, minced

• 1 tbsp fresh grated ginger

• 1 yellow onion, diced

• 1 large carrot, diced

• 1 medium butternut squash (about 5–6 cups cubed)

• 1 tbsp yellow curry powder

• 1 tbsp fresh grated turmeric (or 1 tsp ground turmeric)

• 1 can light coconut milk

• 3 cups low-sodium vegetable broth

• 1 cup green or brown lentils

• 2 tbsp peanut butter or cashew butter

• ¾ tsp salt

• Black pepper, to taste

• 3 cups spinach

Directions

1. Add oil, garlic, ginger, onion, carrot, butternut squash, curry powder, turmeric, coconut milk, broth, lentils, nut butter, salt, and pepper to the slow cooker.

2. Stir well to combine.

3. Cook on low for 6–8 hours until lentils and squash are tender.

4. Stir in spinach just before serving and allow it to wilt.

5. Taste and adjust seasoning as needed.

Garlic Shrimp Skewers (Optional):

Ingredients

• 1 lb shrimp, peeled and deveined

• 1 tbsp olive oil

• 2 garlic cloves, minced

• 1 tsp paprika

Directions

1. Toss shrimp with olive oil, garlic, and paprika.

2. Thread onto skewers.

3. Grill or pan-sear for 2–3 minutes per side until pink and cooked through.

Easy Almond Flour Naan:

Ingredients

• 1 cup almond flour

• ½ cup tapioca flour

• ½ cup canned coconut milk

• 1 tsp baking powder

• Pinch of salt

Directions

1. Mix all ingredients into a dough.

2. Divide into small balls and flatten into rounds.

3. Heat a non-stick pan over medium heat.

4. Cook naan for 2–3 minutes per side until golden brown.

Tips & Swaps

• Add chickpeas or tofu for additional plant-based protein.

• Make it nut-free by using sunflower seed butter instead of peanut or cashew butter.

• Blend half the soup for a creamier texture.

• Add lime juice and cilantro before serving for brightness.

• Soup freezes beautifully for meal prep.