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Butternut Squash Soup with Thai Gremolata

Makes: 4 to 6 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
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 Thai Gremolata (see recipe below)
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 cup  chopped peanuts
  • 1 tablespoon  finely shredded lime peel
Directions

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

Nutrition Facts (Butternut Squash Soup with Thai Gremolata)
  • Servings Per Recipe 4,
  • cal. (kcal) 189,
  • Fat, total (g) 10,
  • chol. (mg) 1,
  • sat. fat (g) 3,
  • carb. (g) 24,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 4,
  • sugar (g) 6,
  • pro. (g) 5,
  • vit. A (IU) 133,
  • vit. C (mg) 30,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (µg) 56,
  • sodium (mg) 581,
  • Potassium (mg) 567,
  • calcium (mg) 81,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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