Thai Butternut Soup

Ingredients:

• 2kg butternut squash, peeled and chopped
• 1 head of garlic, peeled
• 8 spring onions
• 100g ginger
• 50g yellow curry paste
• 2lt coconut milk
• Coriander
• Chili
• Spring onion to garnish
• Peanuts

Instructions:

• Peel and cut all vegetables
• Add to the slow cooker along with the curry paste, coconut milk and salt
• Cook for 3-4 hours on high or until tender
• Blend the soup and garnish with coriander, chili, spring onion and crushed roasted peanuts