Recipe information
Ingredients for - Slow Cooker Vegan Butternut Squash Soup
1. 1 (13.5-oz.) can full-fat unsweetened coconut milk -
2. 4 c. low-sodium vegetable stock -
3. 1 (2-lb.) butternut squash, peeled, seeded, roughly chopped -
4. 2 large carrots, peeled, roughly chopped -
5. 2 shallots, peeled, roughly chopped -
7. 1 (2") piece ginger, peeled, minced or grated -
8. 1 tbsp. red curry paste -
10. Zest and juice of 1 lime -
11. Chopped fresh cilantro, for serving -
How to cook deliciously - Slow Cooker Vegan Butternut Squash Soup
1. Stage
Reserve 2 tablespoons coconut milk for drizzling; set aside.
2. Stage
In a 4- to 6-quart slow cooker, combine remaining coconut milk, stock, squash, carrots, shallots, garlic, ginger, curry paste, and 1 tablespoon salt.
3. Stage
Cook on high for 4 hours or low for 6 hours, until vegetables are very tender.
4. Stage
Add lime zest and juice. Using an immersion blender, blend soup until very smooth. (Alternatively, ladle soup into a standard blender and blend until smooth, working in batches if necessary.)
5. Stage
Ladle soup into bowls. Drizzle with reserved coconut milk. Top with cilantro.
