3tablespoonsThai red curry pastemore or less to taste
Optional toppings (delicious but not necessary!)
Additional drizzle of coconut milk
Fresh cilantro leaves
Thinly sliced hot red pepper
Lime wedges for squeezing over the top
4-quartor larger slow cooker
Place butternut squash, onion, broth, and 1/2 teaspoon salt in your slow cooker. Cook on low for 8-10 hours, or on high for 4-6 hours.
Remove the lid and let the soup cool a bit before pureeing. When cool enough to handle, carefully puree the entire batch right in the slow cooker with an immersion blender. You can also use a blender, working in batches, then return the soup to the slow cooker.
Stir in the coconut milk and the Thai red curry paste. Cover with the lid and cook on low for another 30 minutes or so to heat the soup back up. Taste and add additional curry paste and salt if desired.