Butternut Squash Soup

Butternut squash, chicken broth, coconut milk, brown sugar and seasonings combine for a creamy, rich soup. For added flavor, top with Thai Gremolata, a mix of fresh basil or cilantro, chopped peanuts and finely shredded lemon peel.

Thai Butternut Squash Soup
Servings:
4

Ingredients

  • 2 pounds butternut squash, peeled and cut into 1-inch pieces

  • 2 cups chicken broth

  • 1 14-ounce can unsweetened coconut milk

  • ¼ cup finely chopped onion

  • 1 tablespoon packed brown sugar

  • 1 tablespoon fish sauce or soy sauce

  • ½ teaspoon Asian chili sauce (Sriracha) sauce or crushed red pepper

  • 2 tablespoons lime juice

  • 1 recipe Thai Gremolata (recipe below)

Thai Gremolata

  • ½ cup chopped fresh basil or cilantro

  • ½ cup chopped peanuts

  • 1 tablespoon finely shredded lime peel

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

  1. In a small bowl stir together fresh basil or cilantro, chopped peanuts, and finely shredded lime peel.

Nutrition Facts (per serving)

189 Calories
10g Fat
24g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 189
% Daily Value *
Total Fat 10g 13%
Saturated Fat 3g 15%
Cholesterol 1mg 0%
Sodium 581mg 25%
Total Carbohydrate 24g 9%
Total Sugars 6g
Protein 5g
Vitamin C 30mg 151%
Calcium 81mg 6%
Iron 2mg 10%
Potassium 567mg 12%
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