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 pbfit pure powder
3 Tbsps lime juice
2 Tbsps red curry paste
4 garlic cloves, minced
1 Tbsp coconut aminos
1 tsp minced fresh ginger
1/2 tsp salt
1/4 tsp 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.
3. Return to slow cooker and heat through. If desired, garnish with cilantro and peanuts.