Preheat large heavy bottom pot or Dutch oven on medium heat and add oil. Add ginger, garlic, red curry paste and cook for 30 seconds, stirring frequently.
Add chicken breasts, butternut squash, coconut milk, chicken broth, maple syrup, salt and kaffir lime leaves (if using). Bring to a boil, reduce heat to low-medium, cover and cook for 15 minutes until squash has softened.
Remove chicken and shred using two forks. Discard lime leaves. Using immersion blender, blend soup until smooth.
Add chicken, bell peppers, peanuts, cilantro and lime juice. Stir and serve hot. Alternatively you can serve toppings separately.
Notes
Recipe updated September 2022. Original version was done in slow cooker, that option is listed right below.
Slow cooker version:In a large slow cooker, add squash, coconut milk, broth, maple syrup, curry paste, ginger, garlic, salt, lime leaves and chicken. Cook on Low for 8 hours or on High for 4 hours. Remove and shred chicken, discard lime leaves. Blend the soup, add shredded chicken, bell peppers, peanuts, cilantro and lime juice.
Cooked quinoa (optional): Old recipe included 2 cups of cooked quinoa added at the end with toppings.
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
Coconut milk: You could use light coconut milk, but soup will be more flat.
Kaffir lime leaves: I usually get kaffir lime leaves at an Asian store. You can freeze them tightly sealed in the freezer.