Slow-Cooker Thai Butternut Squash Peanut Soup

Name: Slow-Cooker Thai Butternut Squash Peanut Soup
Prep time: 25 min
Cook time: 5 h
Total time: 5 h 25 min
Yield: 8 servings (1-1/2 quarts).
Cuisine: Asia, Thai
Ingredients: 3 cups cubed peeled butternut squash; 1 can (13.66 ounces) 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 tablespoons lime juice; 2 tablespoons red curry paste; 4 garlic cloves, minced; 1 tablespoon reduced-sodium soy sauce; 1 teaspoon minced fresh gingerroot; 1/2 teaspoon salt; 1/4 teaspoon pepper; Optional: Chopped fresh cilantro and chopped salted peanuts

1 review

Test Kitchen Approved

Total Time

Prep: 25 min. Cook: 5 hours

Makes

8 servings (1-1/2 quarts)

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

Slow-Cooker Thai Butternut Squash Peanut Soup Recipe photo by Taste of Home

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Ingredients

3 cups cubed peeled butternut squash
1 can (13.66 ounces) 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 tablespoons lime juice
2 tablespoons red curry paste
4 garlic cloves, minced
1 tablespoon reduced-sodium soy sauce
1 teaspoon minced fresh gingerroot
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Chopped fresh cilantro and chopped salted peanuts

Directions

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 soup in batches in a blender. Return to slow cooker and heat through. If desired, garnish with cilantro and peanuts.

Test Kitchen tip

Stir in cooked pork or shrimp to turn this into a main dish soup.

Health tip

This brightly colored soup provides you with your total daily dose of vitamin A thanks to the butternut squash and red pepper.

Nutrition Facts

3/4 cup: 181 calories, 12g fat (4g saturated fat), 0 cholesterol, 470mg sodium, 16g carbohydrate (5g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 high-fat meat, 1 fat.

Slow-Cooker Thai Butternut Squash Peanut Soup

Total Time

Makes

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