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| Delicious and can-be-vegan Slow Cooker Butternut Squash and Peanut Thai-Inspired Soup with Red Bell Pepper and Cilantro is also gluten-free. |
There's a good reason why there are so many butternut squash soup recipes, and personally I think it's about the way the slightly nutty flavor of butternut squash gets along well with so many other flavors. In this soup, the cubed squash cooks in the slow cooker in a little vegetable stock until it's soft and then it's pureed and cooked a little longer with onion, garlic, ginger, Coconut milk, Thai Red Curry Paste, and peanut butter, with a tiny touch of fish sauce (or vegan "fish sauce") and brown sugar to complete the Thai flavor notes. Even though I adore butternut squash, I haven't used it in soup that much, but this soup is one I'll be making over and over again.
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