Butternut squash peanut curry soup

Dairy Free Gluten-Free

Calories: 125 Proteins: 7 Carbs: 24 Fats: 2 Serves: 4



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.