Slow Cooker Thai-Inspired Butternut Squash and Peanut Soup

kalynskitchen.com

JenniferPickles

2 lbs. peeled and cubed butternut squash

1 cup vegetable stock (vegetable broth in a can is fine)

salt and fresh ground black pepper to taste

2 tsp. olive oil

1 onion, finely chopped

2 tsp. minced garlic (minced garlic from a jar is fine)

1 tsp. minced ginger root (pureed ginger from a jar is fine)

1 red bell pepper, seeds removed and finely chopped

1 can (14 oz.) light Thai Coconut Milk

2 T Thai Red Curry Paste

½ cup natural peanut butter (without added sugar)

1 T brown sugar, Stevia in the Raw granulated sweetener, or Splenda (use Stevia or Splenda for South Beach Diet)

2 tsp. Fish Sauce (use vegan "fish sauce" for vegan version, or replace with soy sauce if you're not a fan of fish sauce)

2 T fresh-squeezed lime juice

⅓ cup finely chopped cilantro

extra chopped cilantro and chopped peanuts for serving (optional)

Sriracha Rooster Sauce for serving (optional)

Directions at kalynskitchen.com

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