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Ingredients

Directions

  • 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.

  • 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

189 calories; 10 g total fat; 1 mg cholesterol; 581 mg sodium. 24 g carbohydrates; 5 g protein;

Thai Gremolata

Ingredients

Directions

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

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