Slow-Cooker Thai Butternut Squash Peanut Soup Recipe
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Servings: 8 servings (1-1/2 quarts).
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 1/2 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 1/2 teaspoon salt 1/4 teaspoon pepper Optional: Chopped fresh cilantro and chopped salted peanuts
