Slow Cooker Sunday: Butternut Squash Soup with Thai Gremolata

Ingredients:

2 lb butternut squash, peeled, seeded, and cut into 1 inch pieces

2 cups chicken broth

1 (14oz) can unsweetened coconut milk

1/4 cup finely chopped onion

1 tbsp packed brown sugar

1 tbsp soy sauce

1/2-1 tsp crushed red pepper

2 tbsp lime juice

1 recipe Thai Gremolata, below

Directions:

1. In a 3.5-4 quart slow cooker stir together squash, broth, coconut milk, onion, brown sugar, soy sauce, and crushed red pepper.
2. Cover; cook on low for 4 to 5 hours or high for 2 to 2.5 hours.
3. Use an immersion blender to carefully blend soup until completely smooth. (Or transfer 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. Servings: 6

**Thai Gremolata** In a bowl stir together 1/2 cup chopped fresh basil or cilantro, 1/2 cup chopped peanuts, and 1 tbsp finely shredded lime peel.

Nutrition Facts:

Calories 315.5; Fat 23g (sat 15g, mono 4g, 2poly g); Protein 7.6g; Carb 27.6g; Fiber 6.2g; Chol 0.0mg; Iron 2.7mg; Sodium 335.2mg; Calc 102.6mg.