It was pretty good. It wasn't spicy at all. I think I would add more Sriracha next time. D thought more salt, but he likes salt in everything.
Would have again
Butternut Squash Soup with Thai Gremolata
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| Photo by ALB |
Makes: 4 to 6 servings (4 2C servings)
Prep: 25 mins Slow Cook: 4 hrs to 5 hrs(low) or 2 to 2-1/2 hours (high)
Ingredients
2 pounds butternut squash, peeled and cut into 1-inch pieces
2 cups chicken broth
1 14 ounce can unsweetened coconut milk
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)
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
Ingredients
1/2 cup snipped fresh basil or cilantro
1/2 cup chopped peanuts
1 tablespoon finely shredded lime peel
Directions
In a small bowl stir together basil, peanuts, and lime peel.
Nutrition Facts (Butternut Squash Soup with Thai Gremolata)
Servings Per Recipe 4
Calories 189; Protein (gm) 5; Carbohydrate (gm) 24; Fat, total (gm) 10; Cholesterol (mg) 1;Saturated fat (gm) 3; Monosaturated fat (gm) 3; Polyunsaturated fat (gm) 2; Dietary Fiber, total (gm) 4; Sugar, total (gm) 6;
Vitamin A (IU) 133; Vitamin 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 (DV %) 81; Iron (DV %) 2,
Better Homes and Gardens
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