3 cups cubed peeled butternut squash (1 squash, roasted) 13.66 oz. light coconut milk 1 medium sweet red pepper, finely chopped 1 medium onion, finely chopped 1 cup vegetable stock 1/2 cup chunky peanut butter 3 T. lime juice 2 T red curry paste 4 garlic cloves, minced 1 T. reduced sodium soy sauce 1 tsp. minced fresh gingeroot 1/2 tsp. salt 1/4 tsp. pepper chopped fresh cilantro and chopped salted peanuts

In a 4 or 5 qt. slow cooker, combine the first 13 ingredients. Cook, covered, on low until squash is tender, 5-6 hours.

Puree soup using an immersion blender, or cool slightly and puree in batches in a blender. Return to slow cooker and heat through. Garnish with cilantro and peanuts.