6-Ingredient Curry Squash Soup
Delicious soup made with fresh vegetables and full of flavor
8 hours, 6 servings
Delicious soup made with fresh vegetables and full of flavor
8 hours, 6 servings
Ingredients
| 1 | butternut squash (3-pound), peeled, seeded, and diced |
| 1 | medium yellow onion (diced) |
| 4 cups | low-sodium vegetable broth (4 cups) |
| 2 | medium carrots (peeled and chopped) |
| to taste | salt (to taste) |
| to taste | pepper (to taste) |
| 1 | full-fat coconut milk (14 oz) |
| 1 Tbsp | Thai red curry paste (1 Tbsp, adjust to taste) |
Equipment
| 1. 4 quart or larger slow cooker / crock pot |
| 2. Immersion blender or full size blender . |
Preparation
| 1. Place the butternut squash (3-pound), onion (1), carrots (2), vegetable broth (4 cups), and 1/2 tsp of salt in the slow cooker . |
| 2. Cook on low for 8-10 hours or high for 4-6 hours with the lid on. |
| 3. Remove the lid and let the soup cool a bit. |
| 4. Puree the entire batch with an immersion blender or in a regular blender in batches, returning the puree to the slow cooker . |
| 5. Stir in the coconut milk (14 oz) and curry paste (1 Tbsp). |
| 6. Cover and cook on low for another 30 minutes. |
| 7. Adjust the seasoning with salt, pepper, and curry paste as needed. |
| 8. Serve and enjoy! |
Notes
| 1. Ideas for toppings: cilantro leaves, thinly-sliced hot peppers, lime wedges |
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