Thai Butternut Squash Soup

By Bailey1_

Ingredients

• Soup:
• RECIPE INGREDIENTS
• 2 pounds butternut squash, peeled and cut into 1-inch pieces,
• 2 cups vegetable broth,
• 1 14 ounce canned unsweetened coconut milk,
• 1/4 cup finely chopped onion,
• 1 tablespoon agave nectar,
• 1 tablespoon soy sauce,
• 1/2 - 1 teaspoon Asian chili sauce or crushed red pepper,
• 2 tablespoons lime juice
• Garnish:
• 4 tablespoons chopped cilantro,
• 1 teaspoon lime zest

Details

Servings 1
Adapted from ninjarecipes.com

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. Allow soup to cool to room temperature.
3. Using the Bottom Blade in the pitcher, and working in batches, add the cooled soup to the pitcher.
4. Select Speed 1, and flip to Start. Slowly increase to Speed 3 and process until smooth, about 30-45 seconds.
5. Reheat soup to serving temperature.
6. Stir in lime juice and before serving, and top with chopped cilantro and lime zest.