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Slow Cooker Thai-Inspired Butternut Squash and Peanut Soup
Ingredients
- 2 lbs. peeled and cubed butternut squash
- 1 cup vegetable stock (vegetable broth in a can is fine)
- salt and fresh ground black pepper to taste
- 2 tsp. olive oil
- 1 onion, finely chopped
- 2 tsp. minced garlic (minced garlic from a jar is fine)
- 1 tsp. minced ginger root (pureed ginger from a jar is fine)
- 1 red bell pepper, seeds removed and finely chopped
- 1 can (14 oz.) light Thai Coconut Milk
- 2 T Thai Red Curry Paste
- 1/2 cup natural peanut butter (without added sugar)
- 1 T brown sugar, Stevia in the Raw granulated sweetener, or Splenda (use Stevia or Splenda for South Beach Diet)
- 2 tsp. Fish Sauce (use vegan "fish sauce" for vegan version, or replace with soy sauce if you're not a fan of fish sauce)
- 2 T fresh-squeezed lime juice
- 1/3 cup finely chopped cilantro
- extra chopped cilantro and chopped peanuts for serving (optional)
- Sriracha Rooster Sauce for serving (optional)
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