Coconut-Red Curry Squash Soup

The creamy texture of the nut gives this soup a silky consistency. You can also use kabocha (winter squash, also known as Japanese squash); it has a deep, rich flavor and is slightly sweeter than nutty. When making kabocha, do not add sugar. For extra flavor contrast, sprinkle with black pepper.
Heat the butter in a small skillet over medium-high heat. Add the onion, ginger, garlic, and curry paste; cook for 8 minutes or until the onion is tender, stirring occasionally. Combine the onion mixture, zucchini, and the following 5 ingredients (with the addition of pepper) in a 6-liter electric slow cooker. Cover and cook over low heat for 6-8 hours or until the courgettes are tender.Put half of the pumpkin mixture in a blender. Remove the center part of the blender lid (to release steam); secure the blender lid to the blender. Cover the hole in the blender lid with a clean towel (to avoid splashing). Whisk until smooth. Pour into a large bowl. Repeat with the remaining pumpkin mixture. Add the juice and coconut milk. Sprinkle with cilantro.