Slow Cooker Thai Butternut Squash Soup

It's the middle of freaking October and we're enduring 70 degree weather. I do not approve. When the trees start changing color and the everything harvest starts popping up I don't want to be sweating, I want to see my breath, I want to be chilled and in need of my big wool socks. So, lately I have been conjuring up fall in other areas of my life, mainly in the kitchen as you probably already know. If you are in an area struggling to grasp that autumn season weather here is a recipe to help keep you in the mood.

Ingredients:

• 1 butternut squash, cut in half and seeds removed. 
• 1/4 cup fresh cilantro
• 1 tsp garlic powder
• 1 zest of a lime (set aside)
• Juice from 2 limes
• 3 tsp onion powder
• 1/4 cup roughly chopped peanuts
• 1/2 tsp red chili flakes
• 2 tsp sriracha
• 1 tbsp brown sugar
• 2 tsp curry powder
• 1 cup milk
• 3 cups chicken broth
• 1 can (14 oz) unsweetened coconut milk

In no relation to anything on this post, I have had this song stuck in my head for about a week now and I don't even care. I love this movie and I believe Hollywood made a huge mistake remaking such a classic flick. It didn't offer any of the same glorious feelings of imagination and wonderment that the original did, not to mention it didn't have Gene Wilder and ergo sucked.

Directions:

1. Preheat oven to 350 degrees.
2. Place squash face up on a cookie sheet and bake for 1 hour.
3. When done, remove skin and dice.
4. Mix together all ingredients in you slow cooker, minus peanuts, zest and cilantro.
5. Low cook for 5 hours.
6. In a blender, blend your soup until creamy. 
7. Sprinkle your remaining ingredients over each individual serving of soup.
8. Serve!

 Happy Eatings Everyone