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Butternut Squash Soup with Thai Gremolata

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  • Makes: 4 servings
  • Prep: 25 mins
  • Slow Cook: 4 hrs to 5 hrs (low) or 2 to 2-1/2 hours (high)

Butternut Squash Soup with Thai Gremolata

Directions

  1. 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.
  2. Cover and cook on low for 4 to 5 hours or on high for 2 to 2-1/2 hours.
  3. 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

Directions

  1. In a small bowl stir together basil, peanuts, and lime peel.

Nutrition Facts (Butternut Squash Soup with Thai Gremolata)

  • Per serving:
  • 189 kcal cal.,
  • 10 g fat
  • (3 g sat. fat,
  • 2 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 1 mg chol.,
  • 581 mg sodium,
  • 24 g carb.,
  • 4 g fiber,
  • 6 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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