Slow Cook:8 hrs to 10 hrs (low) or 4 to 5 hours (high) + 10 minutes (high)
Creamy Butternut Squash Curry Soup
In a 4- to 5-quart slow cooker combine the first four ingredients (through salt). Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours.
Stir in evaporated milk and curry paste. Using an immersion blender, carefully blend squash mixture.
If using low, turn cooker to high. Cover and cook about 10 minutes more or until heated through. If necessary, stir in enough water to reach desired consistency. If desired, top servings with peanuts and crushed red pepper.