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. © FirstPageRecipes.com |
8. Serve and enjoy! |
1. Ideas for toppings: Cilantro leaves, thinly-sliced hot peppers, lime wedges |
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