Ingredients
3 cups cubed peeled butternut squash1 can (13.66 ounces) light coconut milk1 medium sweet red pepper, finely chopped1 medium onion, finely chopped1 cup vegetable stock1/2 cup chunky peanut butter3 tablespoons lime juice2 tablespoons red curry paste4 garlic cloves, minced1 tablespoon reduced-sodium soy sauce1 teaspoon minced fresh gingerroot1/2 teaspoon salt1/4 teaspoon pepperOptional: Chopped fresh cilantro and chopped salted peanuts
Preparation
In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on low until squash is tender, 5-6 hours.
Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to slow cooker and heat through. If desired, garnish with cilantro and peanuts.
