Butternut Squash Soup
- Makes: 4 to 6 servings
- Prep 25 mins
- 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
-
1/2-1
teaspoon
Asian chili sauce (Sriracha) sauce or crushed red pepper
-
2
tablespoons
lime juice
-
1
recipe
Thai Gremolata
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.
- 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.
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.
Nutrition Facts
(Butternut Squash Soup )
Servings Per Recipe 4, Potassium (mg) 567, vit. A (IU) 133, cal. (kcal) 189, fiber (g) 4, calcium (mg) 81, sugar (g) 6, iron (mg) 2, sodium (mg) 581, Folate (µg) 56, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 2, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 3, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Riboflavin (mg) 0, Fat, total (g) 10, chol. (mg) 1, pro. (g) 5, vit. C (mg) 30, carb. (g) 24, Thiamin (mg) 0