Slow-Cooker Thai Butternut Squash Peanut Soup

• 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

1. In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on low until squash is tender, 5-6 hours.
2. 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.

butternut squash, light coconut milk, sweet red pepper, onion, vegetable stock, chunky peanut butter, lime juice, red curry, garlic, soy sauce, fresh gingerroot, salt, pepper, fresh cilantro

Taken from www.tasteofhome.com/recipes/slow-cooker-thai-butternut-squash-peanut-soup/ (may not work)