1 medium butternut squash
1 sweet potato
1 green apple
1 yellow onion
1 sweet pepper
5 garlic cloves
2 cans coconut milk
2 tbsp of curry paste (I use Mae Ploy Yellow Curry Paste. I'm sure any will do.)
Salt and pepper to taste
1. Fill a crock pot with all vegetables roughly chopped. Fill with water until 2/3 of vegetables are covers. Add curry paste. Cook for the day or until vegetables are soft.
2. Add coconut milk and blend. If you are using a blender, make sure to let it cool so you don't burn yourself.
3. You can top with basil, cilantro or any fresh herbs. Serve and enjoy!