Coconut Red Curry Squash Soup submitted by Mom Johnson
Slow-simmered, creamy, wonderful soup! I also made this on the stove-top for a faster dinner.

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.

v 1 T. olive oil
v 1 T. butter
v 1 1/2 cups chopped sweet onion
v 1 1/2 T. peeled, minced fresh ginger
v 1 1/2 T. minced garlic
v 1 T. red curry paste
v 8 cups chopped, peeled butternut squash
v 3 cups unsalted chicken stock
v 1 cup chopped, peeled baking potato
v 2 tsp. brown sugar
v 1 tsp. salt
v 1/2 tsp freshly ground black pepper
v 2 T. lime juice
v 1 (13.5 oz.) can light coconut milk
v Fresh coarsely chopped cilantro