Ingredients

• 1 (2 3/4 pound) butternut squash, unpeeled, quartered, and cut into 2-inch chunks
• 4 (about 2 pounds) sweet potatoes, peeled and cut into 2-inch chunks
• 10 ounces shiitake mushrooms, stemmed and halved
• 1 bunch scallions (green and white parts separated), cut into 1-inch pieces
• 2 (14-ounce) cans coconut milk
• 1 1/2 cups water
• 3 tablespoons soy sauce
• 2 teaspoons sambal oelek, or other Asian chili paste
• 1 teaspoon kosher salt
• 1 cup cilantro leaves, roughly chopped for garnish
• 1/4 cup salted peanuts, roughly chopped for garnish

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Instructions

1. Toss the squash, potatoes, shiitakes, and scallions whites together in the slow cooker. Whisk the coconut milk, water, soy sauce, sambal, and salt together in a bowl; then pour over the vegetables. Cover and cook on HIGH for 4 hours, or until tender.
2. Evenly divide the vegetables and broth into warm bowls. Scatter the scallion greens, cilantro, and peanuts on top and serve.