Squash Coconut Curry Soup

1. Prepare the butternut squash. Start by cutting off about 1/4 inch off the top (where the stem is) and the bottom. Remove the skin with a sharp vegetable peeler. Cut the squash in half, scoop out the seeds and pulp and then cut into 1-inch cubes.

(If you're unsure of how to properly cut up squash, you can see a great description from Simply Recipes by Clicking Here.)

2. Heat a non-stick pan over medium heat. Then add the butter, onion, ginger, garlic and curry paste. Cook for 7-8 minutes, stirring occasionally until onion is tender.

3. Pour the onion mixture into a 6-quart slow cooker, mix in the cut squash and the next 5 ingredients (chicken stock through black pepper). DO NOT add the lime or coconut milk here! Cover and cook on LOW for 6-8 hours, until squash is tender.

4. When squash mixture is cooked and tender, stir together the lime juice and coconut milk. Put half in a blender and process until smooth. Pour that into a large bowl and repeat with the remaining squash.

5. Divide into 8 servings, about 1 1/4 cup each. If you like cilantro, you can sprinkle it over top as a garnish.

Yield: 8 Servings, about 1 1/4 cups each