SLOW COOKER 5-INGREDIENT THAI CURRY BUTTERNUT SQUASH SOUP

Slow Cooker 5-Ingredient Thai Curry Butternut Squash Soup image

Provided by Kare for Kitchen Treaty

Time 8h15m

Number Of Ingredients 11

1 3- pound butternut squash
1 medium yellow onion (diced)
4 cups low-sodium vegetable broth
1/2 teaspoon kosher salt + more to taste
1 14-ounce can full-fat coconut milk
3 tablespoons Thai red curry paste (more or less to taste)
Additional drizzle of coconut milk
Fresh cilantro leaves
Thinly sliced hot red pepper
Lime wedges for squeezing over the top
4- quart or larger slow cooker

Steps:

Place butternut squash, onion, broth, and 1/2 teaspoon salt in your slow cooker. Cook on low for 8-10 hours, or on high for 4-6 hours.
Remove the lid and let the soup cool a bit before pureeing. When cool enough to handle, carefully puree the entire batch right in the slow cooker with an immersion blender. You can also use a blender, working in batches, then return the soup to the slow cooker.
Stir in the coconut milk and the Thai red curry paste. Cover with the lid and cook on low for another 30 minutes or so to heat the soup back up. Taste and add additional curry paste and salt if desired.
Serve alone or with optional toppings.

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