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Recipe Summary

prep:
25 mins
cook:
4 hrs to 5 hrs (low) or 2 to 2 1/2 hours (high)
Servings:
4
Max Servings:
6
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Butternut Squash Soup

Ingredients

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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 )

189 calories; total fat 10g; saturated fat 3g; polyunsaturated fat 2g; monounsaturated fat 3g; cholesterol 1mg; sodium 581mg; potassium 567mg; carbohydrates 24g; fiber 4g; sugar 6g; protein 5g; trans fatty acidg; vitamin a 133IU; vitamin c 30mg; thiaminmg; riboflavinmg; niacin equivalents 4mg; vitamin b6mg; folate 56mcg; vitamin b12mcg; calcium 81mg; iron 2mg.

Thai Gremolata

Ingredients

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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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