Butternut Squash Curry Soup
Ingredients
- 1 each Butternut Squash 4 lb, peeled and cubed
- 4 cloves Garlic minced
- 2 tsp Ginger grated
- 4 tbsp Red Curry Paste adjust to taste
- 4 cups Chicken Broth
- 1 can Coconut Milk lite
- to taste Salt
- to taste Pepper
- for garnish Green Onions diced
Instructions
- Toss the squash, garlic, ginger, curry paste, broth, salt, and pepper into the slow cooker.
- Cover and cook on high for 2.5-3 hours, or until the squash is fork tender.
- Add the coconut milk and blend until smooth using an immersion blender or regular blender.
- Season with additional salt and pepper to taste.
- Top with diced green onions and serve.
