Thai Butternut Squash Peanut Soup

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

1. In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on low until squash is tender, 5-6 hours.
2. 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.