Coconut Red Curry Squash Soup submitted by Mom Johnson Description Slow-simmered, creamy, wonderful soup! I also made this on the stove-top for a faster dinner. Directions Heat oil and butter in a small skillet over medium heat. Add onion, ginger, garlic and curry paste; cook 8 minutes or until onion is softened, stirring occasionally. Combine onion mixture, squash and net 5 ingredients (through pepper) in a 6 quart crockpot. Cover and cook on low for 6-8 hours or until squash is tender. Place half the squash mixture in a food processor or blender and blend until smooth. Pour into a bowl. Repeat procedure with remaining squash mixture. Stir in juice and coconut milk and sprinkle with chopped cilantro as desired. Ingredients 1 T. olive oil 1 T. butter 1 1/2 cups chopped sweet onion 1 1/2 T. peeled, minced fresh ginger 1 1/2 T. minced garlic 1 T. red curry paste 8 cups chopped, peeled butternut squash 3 cups unsalted chicken stock 1 cup chopped, peeled baking potato 2 tsp. brown sugar 1 tsp. salt 1/2 tsp freshly ground black pepper 2 T. lime juice 1 (13.5 oz.) can light coconut milk Fresh coarsely chopped cilantro