Slow Cooker 5-Ingredient Thai Curry Butternut Squash Soup

Only 5 ingredients for this silky smooth and utterly scrumptious slow cooker soup.

1 3-pound butternut squash, peeled, seeded, and diced (about 8 cups diced squash) (here’s how to cut a butternut squash without losing a limb)
1 medium yellow onion, diced
4 cups low-sodium vegetable broth
1/2 teaspoon kosher salt + more to taste
1 (14-ounce) can full-fat coconut milk
3 tablespoons Thai red curry paste, more or less to taste

OPTIONAL TOPPINGS (DELICIOUS BUT NOT NECESSARY!):
Additional drizzle of coconut milk
Fresh cilantro leaves
Thinly sliced hot red pepper
Lime wedges for squeezing over the top

View the full recipe at Kitchen Treaty →