Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
  • 1 Rating
Source: Midwest Living

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Recipe Summary

prep:
25 mins
cook:
4 hrs
total:
4 hrs 25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; fat 10g; cholesterol 1mg; saturated fat 3g; carbohydrates 24g; mono fat 3g; poly fat 2g; trans fatty acid 0g; insoluble fiber 4g; sugars 6g; protein 5g; vitamin a 133.1IU; vitamin c 30.1mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 3.9mg; vitamin b6 0.3mg; folate 56.4mcg; vitamin b12 0mcg; sodium 581mg; potassium 567mg; calcium 80.8mg; iron 1.8mg.
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