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Slow Cooker 5-Ingredient Thai Curry Butternut Squash Soup
KITCHEN TREATY10Ingredients
8Hours
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Ingredients
US|METRIC
6 SERVINGS
- 3 lb. butternut squash (peeled, seeded, and diced, about 8 cups diced squash, here's how to cut a butternut squash without losing a limb)
- 1 yellow onion (medium, diced)
- 4 cups low sodium vegetable broth
- 1/2 tsp. kosher salt (+ more to taste)
- 14 oz. full fat coconut milk
- 3 Tbsp. Thai red curry paste (more or less to taste)
- coconut milk (Additional drizzle of)
- cilantro leaves (Fresh)
- red pepper (Thinly sliced hot)
- lime wedges (for squeezing over the top)
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