Butternut Squash Soup
Butternut Squash Soup
Ingredients
Directions
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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.
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Cover and cook on low for 4 to 5 hours or on high for 2 to 2 1/2 hours.
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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.
Nutrition Facts (Butternut Squash Soup )
Per Serving:
189 calories; 10 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 1 mg cholesterol; 581 mg sodium. 567 mg potassium; 24 g carbohydrates; 4 g fiber; 6 g sugar; 5 g protein; 0 g trans fatty acid; 133 IU vitamin a; 30 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 56 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 2 mg iron;
Thai Gremolata
Ingredients
Directions
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In a small bowl stir together fresh basil or cilantro, chopped peanuts, and finely shredded lime peel.
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