Step 1

Peel the butternut squash and cut into cubes if you’re starting with a whole squash.  (Here’s How to Peel and Cut Up a Butternut Squash if you haven’t done it.)

Step 2

Put the squash cubes and vegetable stock into the slow cooker, season squash generously with salt and fresh-ground black pepper, and cook on high for 2 hours, or until the squash is soft enough to mash easily.

Step 3

When it’s soft, use a food processor, blender, or Immersion Blender (affiliate link) to puree the squash, being careful with the hot food.

Step 4

Heat the oil in a large non-stick frying pan, add onion and saute until well-browned, about 8 minutes. Add the minced garlic, minced ginger, and diced red bell pepper and saute about a minute more.

Step 5

Then add the coconut milk, Thai Red Curry Paste, and peanut butter and heat just until the curry paste and peanut butter is melted into the coconut milk.  Add the sweetener and fish sauce (affiliate link).

Step 6

Stir the coconut milk mixture into the pureed squash, turn slow cooker to low and cook for 1 hour more.

Step 7

Stir in the chopped cilantro and fresh lime juice and cook about 15 minutes more.

Step 8

Serve hot, garnished with more chopped cilantro and chopped peanuts if desired.  If you’d like more heat, shake in a little Sriracha Sauce.

Step 9

I am assuming this freezes well.  (I have some in the freezer but haven’t thawed it yet.)