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Ingredients
| chicken broth: 2 cups |
| butternut squash: 2 |
| dried unsweetened coconut meat: 14 oz |
| frozen chopped onions: 1/4 cup |
| light brown sugar (packed): 1 Tbl |
| soy sauce: 1 Tbl |
| chili sauce: 1 tsp |
| lime juice: 2 Tbl |
Butternut Squash Soup with Thai Gremolata
Credit: m.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
240 min -
Servings
6 serving(s)
Tags
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.
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.