Butternut Squash Soup with Thai Gremolata

Butternut Squash Soup with Thai Gremolata
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54 users rated this recipe an average rating of 4.0
Makes:
4 servings
Prep:
25 mins
Slow Cook:
4 hrs to 5 hrs (low) or 2 to 2-1/2 hours (high)
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Butternut Squash Soup with Thai Gremolata

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
teaspoon Asian chili sauce (Sriracha) sauce or crushed red pepper
2
tablespoons lime juice
1
recipe Thai Gremolata
 
Lime wedges (optional)

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

Ingredients

1/2
cup snipped fresh basil or cilantro
1/2

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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