Slow Cooker Thai Curry Butternut Squash Soup

By KimberlyB

Ingredients

• 1 3-pound butternut squash, peeled, seeded, and diced (about 8 cups total)
• 1 medium yellow onion, diced
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• 4 cups low-sodium vegetable broth
• 1/2 teaspoon kosher salt, plus more to tast
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• 1 (14-ounce) can coconut milk
• 3 tablespoons Thai red curry paste

Details

Adapted from cheatsheet.com

Preparation

Step 1

Directions: Add the butternut squash, onion, broth, and ½ teaspoon salt to the slow cooker. Cover and cook on high for 4 to 6 hours or on low for 8 to 10 hours.

Turn off heat, remove cover from slow cooker, and let soup cool for a few minutes. After soup has cooled, puree using an immersion blender. (If you don’t have an immersion blender, transfer soup to a blender and puree, working in batches.)

Add coconut milk and Thai red curry paste to pureed soup and stir to combine. Cover soup and cook on low for another 30 minutes until warmed through. Add additional salt and curry paste to taste, then serve.