Slow-Cooker Thai Butternut Squash Peanut Soup
"This seemingly exotic dish is simple, vegan, healthy and hearty. The peanut butter blends beautifully with the sweetness of the squash and Thai seasonings. You can also serve this soup without pureeing it first. —Kayla Capper, Ojai, California..."
INGREDIENTS
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3 cups cubed peeled butternut squash
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1 can (13.66 ounces) light coconut milk
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1 medium sweet red pepper, finely chopped
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1 medium onion, finely chopped
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1 cup vegetable stock
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1/2 cup chunky peanut butter
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3 tablespoons lime juice
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2 tablespoons red curry paste
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4 garlic cloves, minced
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1 tablespoon reduced-sodium soy sauce
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1 teaspoon minced fresh gingerroot
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1/2 teaspoon salt
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1/4 teaspoon pepper
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Chopped fresh cilantro and chopped salted peanuts, optional
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