Thai red curry paste gives this vegan slow cooker curried butternut squash Soup subtle heat to pair with cumin and the fragrant ingredients.
- 1 tablespoon coconut oil
- 1 small white onion, roughly chopped
- 2 medium carrots, peeled and roughly chopped
- 1 garlic clove, minced
- 1-inch piece of fresh ginger, peeled and minced
- 2 tablespoons Thai red curry paste
- 1 butternut squash (about 3 pounds), peeled and diced
- 4 cups vegetable or chicken stock
- 1/2 teaspoon kosher salt
- 1/2 cup light coconut milk plus more for serving
- For serving: chopped fresh parsley & cilantro, chopped roasted & salted peanuts, and red pepper flakes
- Place the coconut oil in the heatproof cooking pot of a slow cooker on the stovetop over medium heat. Sauté the onions and carrots until they soften and are lightly browned at the edges, about 7-9 minutes. Add the garlic, ginger and red curry paste and cook for another minute until fragrant.
- Place the cooking pot back into the slow cooker. Add the butternut squash, stock and salt. Place the lid on the slow cooker and cook on high for 2-3 hours until the squash is very tender.
- In batches, carefully transfer the soup to a blender to puree until smooth and stir in the coconut milk. Return the soup to the slow cooker and set to warm. Divide the soup into bowls and top with a drizzle of coconut milk, parsley, cilantro, peanuts and red pepper flakes.