Coconut-Red Curry Squash Soup

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 1/2 cups chopped onion
• 1 1/2 tablespoons minced peeled fresh ginger
• 1 1/2 tablespoons minced garlic
• 1 tablespoon red curry paste
• 8 cups chopped peeled butternut squash
• 3 cups unsalted chicken stock
• 1 cup chopped peeled baking potato
• 2 teaspoons brown sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh lime juice
• 1 (13.5-ounce) can light coconut milk
• 2 tablespoons coarsely chopped fresh cilantro

1. Heat oil and butter in a small skillet over medium heat. Add onion, ginger, garlic, and curry paste; cook 8 minutes or until onion is softened, stirring occasionally. Combine onion mixture, squash, and next 5 ingredients (through pepper) in a 6-quart electric slow cooker. Cover and cook on LOW for 6 to 8 hours or until squash is tender.
2. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Stir in juice and coconut milk. Sprinkle with cilantro.

olive oil, butter, onion, ginger, garlic, red curry, butternut squash, brown sugar, kosher salt, freshly ground black pepper, lime juice, light coconut milk, fresh cilantro

Taken from www.myrecipes.com/recipe/coconut-curry-squash-soup (may not work)