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