1 Picture
Ingredients
- 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)
- Thai Gremolata
- Prep 20 mins Rise 10 mins Stand 1 hr 30 mins
- 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.
Details
Servings 4
Preparation
Step 1
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.
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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