Delicious soup made with fresh vegetables and full of flavor
8 hours, 6 servings
| 1 | 3-pound butternut squash, peeled, seeded, and diced |
| 1 | Medium yellow onion, diced |
| 4 cups | Low-sodium vegetable broth |
| 2 | Medium carrots, peeled and chopped |
| to taste | Salt and Pepper |
| 14 oz | can of full-fat coconut milk |
| 1 Tbsp | Thai red curry paste (adjust to taste) |
| 1. 4 quart or larger slow cooker / crock pot |
| 2. Immersion blender or full size blender. |
| 1. Place vegetables, broth and 1/2 tsp salt in slow cooker. (Don't add coconut milk and curry paste yet.) |
| 2. Cook on low for 8-10 hours or high for 4-6 hours (with lid on). |
| 3. Remove lid and let the soup cool a bit before the next step. |
| 4. Puree the entire batch with an immersion blender (or in a regular blender in batches, returning to slow cooker) |
| 5. Stir in the coconut milk and curry paste. |
| 6. Cover and cook on low for another 30 minutes. |
| 7. Adjust seasoning (salt, pepper, curry paste) as needed. |
| 8. Serve and enjoy! © FirstPageRecipes.com |
| 1. Ideas for toppings: Cilantro leaves, thinly-sliced hot peppers, lime wedges |
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