Butternut Squash Soup with Thai Gremolata

By devogirl

Ingredients

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

Details

Servings 4
Adapted from bhg.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 4 to 5 hours (low) or 2 to 2 1/2 hours (high)

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.

4. Thai Gremolata: In a small bowl stir together 1/2 cup chopped fresh basil or cilantro, 1/2 cup chopped peanuts, and 1 tablespoon finely shredded lime peel. Makes 4 to 6 servings.