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Slow Cooker Thai-Inspired Butternut Squash And Peanut Vegan Soup With Red Bell Pepper, LIme, And Cilantro

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Slow Cooker Thai-Inspired Butternut Squash And Peanut Vegan Soup With Red Bell Pepper, LIme, And Cilantro

Ingredients

  • 2 lbs. peeled and cubed butternut squash
  • 1 cup vegetable stock (vegetable broth in a can is fine)
  • salt and fresh ground black pepper to taste
  • 2 tsp. olive oil
  • 1 onion, finely chopped
  • 2 tsp. minced garlic (minced garlic from a jar is fine)
  • 1 tsp. minced ginger root (pureed ginger from a jar is fine)
  • 1 red bell pepper, seeds removed and finely chopped
  • 1 can (14 oz.) light thai coconut milk
  • 2 t thai red curry paste
  • 1/2 cup natural peanut butter (without added sugar)
  • 1 t brown sugar, stevia in the raw granulated sweetener, or splenda (use stevia or splenda for south beach diet)
  • 2 tsp. fish sauce
  • 2 t fresh-squeezed lime juice
  • 1/3 cup finely chopped cilantro
  • extra chopped cilantro and chopped peanuts for serving (optional)
  • sriracha rooster sauce for serving (optional)
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Published 2014-09-09 12:33:43 (2 years ago).

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