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Butternut Squash Soup

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Butternut Squash Soup

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  • Makes: 4 to 6 servings
  • Prep 25 mins
  • Cook 4 hrs to 5 hrs (low) or 2 to 2 1/2 hours (high)

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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
  • 1/2-1 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

  1. In a small bowl stir together fresh basil or cilantro, chopped peanuts, and finely shredded lime peel.

Nutrition Facts

(Butternut Squash Soup )

Servings Per Recipe 4, pro. (g) 5, Riboflavin (mg) 0, carb. (g) 24, Fat, total (g) 10, vit. C (mg) 30, chol. (mg) 1, Thiamin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, vit. A (IU) 133, Niacin (mg) 4, cal. (kcal) 189, sugar (g) 6, fiber (g) 4, Folate (µg) 56, Polyunsaturated fat (g) 2, iron (mg) 2, calcium (mg) 81, Monosaturated fat (g) 3, Potassium (mg) 567, sat. fat (g) 3, sodium (mg) 581

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