2 medium butternut squash, peeled and cubed
2 medium sweet potatoes, peeled and cubed
1 red bell pepper, diced
1 white onion, chopped
2 cloves garlic, minced
2 cups vegetable broth
1 cup coconut milk
1 tablespoon fresh ginger, peeled and minced
2 tablespoons Thai red curry paste
1/2 teaspoon salt
1/2 teaspoon pepper
Add squash, potatoes, bell pepper, onion, garlic, and vegetable broth to slow cooker. Cook on high 3 hours or until squash and potatoes are soft.
Stir in coconut milk, curry paste, salt and pepper.
Take out 1/2 soup and mash remaining soup in slow cooker. Blend other half, then stir together. Do more or less blending for desired texture.
Recipe adapted from Life Made Sweeter