Butternut Squash Coconut Curry Soup over Rice Noodles
Creamy and fragrant soup made with sweet butternut squash, rich coconut milk, and spicy curry spices. It's served over soft rice noodles and is a comforting and filling meal. Ingredients: 1 butternut squash, peeled, seeded, and cubed 1 onion, chopped 3 cloves garlic, minced 1 can 14 oz coconut milk 3 cups vegetable broth 2 tbsp red curry paste 1 tbsp grated ginger 1 tbsp soy sauce 1 tbsp brown sugar 1 lime, juiced Salt and pepper to taste 8 oz rice noodles, cooked according to package instructions Fresh cilantro and lime wedges for garnish Instructions: Put vegetable broth, red curry paste, ginger, soy sauce, brown sugar, lime juice, salt, and pepper in a slow cooker Add the butternut squash and mix them all together Cook on low for 6 to 8 hours or high for 3 to 4 hours, until the squash is soft Blend the soup until it's smooth with an immersion b...