Slow-Cooker Thai Butternut Squash Peanut Soup Reci…


  • 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
  • Chopped fresh cilantro and chopped salted peanuts, optional


  • 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.

    Originally published as Slow-Cooker Thai Butternut Squash Peanut Soup in Simple & Delicious February/March 2019

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    Post Author: MNS Master

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