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.