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Slow Cooker Thai Curry Butternut Squash Soup
Delicious soup made with fresh vegetables and full of flavor
8 hours,   6 servings
recipe image
Ingredients
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)
Equipment
1.  4 quart or larger slow cooker / crock pot
2.  Immersion blender or full-sized blender.
Preparation
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!  © RecipeRoulette.net
Notes
1.  Ideas for toppings: cilantro leaves, thinly-sliced hot peppers, lime wedges.

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Slow Cooker Thai Curry Butternut Squash Soup. Recipe on first page, not a blog.