Cooked - Slow-cooker Thai Butternut Squash Peanut Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Slow-cooker Thai Butternut Squash Peanut Soup

8.0

3 cups cubed peeled butternut squash

1 can (13.66 ounces) light coconut milk

1 medium sweet red pepper, finely chopped

1 medium onion, finely chopped

1 cup vegetable stock

½ cup chunky peanut butter

3 tablespoons lime juice

2 tablespoons red curry paste

4 garlic cloves, minced

1 tablespoon reduced-sodium soy sauce

1 teaspoon minced fresh gingerroot

½ teaspoon salt

¼ teaspoon pepper

Optional: Chopped fresh cilantro and chopped salted peanuts

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.

Course🍤Appetizer

Diets🌱Vegan...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 4h

Created 127 weeks ago

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