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Butternut Squash Soup
Cook: 4 hrs to 5 hrs (low) or 2 to 2 1/2 hours (high)
Ingredients
- 2 pounds butternut squash, peeled and cut into 1-inch pieces
- 2 cups chicken broth
- 1 14 ounce can unsweetened coconut milk
- 1/4 cup finely chopped onion
- 1 tablespoon packed brown sugar
- 1 tablespoon fish sauce or soy sauce
- 1/2 to 1 teaspoon Asian chili sauce (Sriracha) sauce or crushed red pepper
- 2 tablespoons lime juice
- 1 recipe Thai Gremolata
Directions
1. In a 3 1/2- or 4-quart slow cooker stir together squash, broth, coconut milk, onion, brown sugar, fish sauce, and Asian chili sauce.
2. Cover and cook on low for 4 to 5 hours or on high for 2 to 2 1/2 hours.
3. Use an immersion blender to carefully blend soup until completely smooth. (Or, transfer the mixture in batches to a food processor or blender; or use a potato masher to mash mixture nearly smooth.) Stir in lime juice. Ladle into bowls and top with Thai Gremolata. If desired, serve with lime wedges.
Thai Gremolata
Ingredients
- 1/2 cup chopped fresh basil or cilantro
- 1/2 cup chopped peanuts
- 1 tablespoon finely shredded lime peel
Directions
In a small bowl stir together fresh basil or cilantro, chopped peanuts, and finely shredded lime peel.
