Butternut Squash Soup with Thai Gremolata (crock pot)

By mdg_

Ingredients

• recipe Thai Gremolata:
• 2 lb. butternut squash, peeled, seeded and cut into 1 inch pieces.
• 2 cups chicken broth
• 1 14 oz can unsweetened coconut milk
• 1/4 cup finely chopped onion
• 1 TBS packed brown sugar
• 1 TBS fish sauce or soy sauce
• 1/2 to 1 tsp Asian chili sauce (Sriracha sauce) or crushed red pepper
• 2 TBS lime juice
• 1/2 cup fresh basil or cilantro, chopped
• 1/2 cup peanuts, chopped
• 1 TBS finely shredded lemon peel.

Preparation

Step 1

Thai Gremolata:
In a bowl, stir together basil or cilantro, peanuts and lime peel.

Soup:
Place squash, broth, coconut milk, onion, brown sugar, fish sauce and asian chili sauce in a slow cooker.
Cover and cook on low for 4-5 hours or high for 2 - 2 1/2 hours.
Use an immersion blender to carefully blend soup until completely smooth (or transfer mixture in batches to a food processor or blender).
Stir in lime juice.
Ladle into bowls and top with Thai Gremolata.
If desired, serve with lime wedges.