Curry Butternut Squash Soup

This is a Crock-Pot recipe. (And by "recipe" I mean "guesstimate, approximate, and taste" - sorry - that's how we roll in my kitchen)

1/2 of a butternut squash (I bought the pre-peeled-and-seeds-removed halfie available at the grocery store)
1/2 large yellow onion
1/2 green pepper
2 stalks of celery
2 handfuls baby carrots (a little over a cup)
3 cloves garlic (smashed)
1 can coconut milk
2 tsp green curry paste (I think red might have been better, but we didn't have any)
4 sprigs thyme
a few shakes of garlic and onion powder
salt and pepper
enough low-sodium chicken stock to just cover the veggies (you can always add more later)

Cut all the veggies into chunks, add your spices and liquids and cook for 6 hours on low or 3 hours on high. Then comes the fun part, whip out your immersion blender. Puree thoroughly. Add additional chicken stock to achieve your perfect consistency.
We served it with a dollop of sour cream, and of course a chunk of that great Honey Wheat Bread.



Who takes photos of soup? Here's a cute one of hubs and B.