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LC Slow Cooker Thai Butternut Squash Peanut Soup by


3 cups cubed peeled butternut squash
13.66 oz. light coconut milk
1 medium sweet red pepper, finely chopped
1 medium onion, finely chopped
1 cup vegetable stock
1/2 cup chunky peanut butter
3 T. lime juice
2 T red curry paste
4 garlic cloves, minced
1 T. reduced sodium soy sauce
1 tsp. minced fresh gingeroot
1/2 tsp. salt
1/4 tsp. pepper
chopped fresh cilantro and chopped salted peanuts


In a 4 or 5 qt. slow cooker, combine the first 13 ingredients. Cook, covered, on low until squash is tender, 5-6 hours.

Puree soup using an immersion blender, or cool slightly and puree in batches in a blender. Return to slow cooker and heat through. Garnish with cilantro and peanuts.

Servings: 8

Serving Size: 3/4 cup

Nutrition Information (per serving):
Calories 181
Fat 12 g
Saturated Fat 4 g
Sodium 470 mg
Carbohydrates 16
Fiber 3 g
Sugars 5 g
Protein 5 g

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