Slow Cooker Thai Butternut Squash Soup
Ingredients
The soup
-
2
lbs
peeled and cut butternut squash, in roughly 1” chunks
-
2
cups
low sodium fat free chicken broth or vegetable broth
-
2
cups
unsweetened coconut milk (the beverage, not the canned kind)
-
¼
cup
chopped onion
-
1
tablespoon
packed brown sugar
-
1
tablespoon
low sodium soy sauce
-
1
teaspoon
sriracha hot sauce
-
2
tablespoons
lime juice
The topping
-
1
tablespoon
lime zest
-
¼
cup
chopped fresh basil
-
¼
cup
chopped peanuts
Instructions
- Combine the squash, broth, coconut milk, onion, brown sugar, soy sauce, and sriracha in a slow cooker and stir together.
- Cover and cook on low for 4-5 hours or on high for 2-2½ hours.
- Once cooked, blend the soup until smooth using an immersion blender or a regular blender in batches.
- Stir in the lime juice until combined.
- For the topping, mix together lime zest, basil, and peanuts.
- Serve each 1¾ cup serving of soup with about 2 tablespoons of the topping.
Nutrition Facts (estimated)
Servings
4
Calories
202
Total fat
7g
Total carbohydrates
34g
Total protein
5g
Sodium
20mg
Cholesterol
0mg
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