Name: Slow Cooker Thai Butternut Squash Soup with Peanut Butter
Ingredients: 6 cups butternut squash, peeled and diced into 1-inch cubes; 1 cup red onion, peeled and diced (white or yellow onion is fine too); 3 lemongrass stalks, 4 to 6 inches each, sliced in half lengthwise; 2 inches of fresh gingerroot, peeled and minced very fine; 3 large cloves of garlic, minced; ¼ tsp cayenne* (optional – see notes in post); 4 cups chicken or vegetable stock; 1 t. Kosher salt, or to taste; Fresh ground pepper, to taste; ½ cup of creamy peanut butter; Juice of one lime; Chopped peanuts and basil to garnish (optional)

Ingredients

Scale

6 cups butternut squash, peeled and diced into 1-inch cubes
1 cup red onion, peeled and diced (white or yellow onion is fine too)
3 lemongrass stalks, 4 to 6 inches each, sliced in half lengthwise
2 inches of fresh gingerroot, peeled and minced very fine
3 large cloves of garlic, minced
¼ tsp cayenne* (optional – see notes in post)
4 cups chicken or vegetable stock
1 t. Kosher salt, or to taste
Fresh ground pepper, to taste
½ cup of creamy peanut butter
Juice of one lime
Chopped peanuts and basil to garnish (optional)

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Instructions

Place squash, onion, lemongrass, ginger, garlic, and cayenne in a crockpot or slow cooker. Make sure that the lemongrass is buried in the diced squash pieces.
Pour chicken or vegetable broth over squash mixture. Cook on high for four hours, or on low for 6.
Puree the soup, using an immersion blender. Alternatively, puree in batches using a regular blender. (Be careful! Soup will be hot!)
Add creamy peanut butter into the pureed soup, stir until it is completely melted and combined.
Taste, then adjust seasonings, adding salt and pepper to taste. Squeeze in fresh lime juice and stir.
Ladle soup into bowls. Garnish with a few chopped peanuts and ribbons of fresh basil.