Ingredients
- 2 lb butternut squash, peeled, seeded, and cut into 1-inch pieces
- 14.5 oz can reduced-sodium chicken broth
- ¾ cup unsweetened light coconut milk
- ¼ cup finely chopped onion
- 2 tsp reduced-sodium soy sauce
- 1 tsp Asian chili sauce (Sriracha sauce) or crushed red pepper
- 1 Tbsp lime juice
- 1 recipe Thai Gremolata
- Lime wedges (optional)
How to Make It
- In a 3-½- or 4-quart slow cooker combine squash, broth, coconut milk, onion, soy sauce, and Asian chili sauce.
- Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2-½ hours. Cool mixture slightly.
- Transfer mixture, half at a time, to a blender or food processor. Cover and blend or process until smooth. Stir in lime juice.
- To serve, ladle soup into bowls. Top with Thai Gremolata and, if desired, serve with lime wedges.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 235 kcal Calories from Fat: 108 kcal |
|
% Daily Value*
|
| Total Fat 12 g 34% |
Saturated Fat 4 g 20% |
Trans Fat 0.0 g |
Cholesterol 2 mg 1% |
Sodium 493 mg 8% |
carbohydrates 30 g 23% |
Dietary Fiber 6 g 16% |
Sugars 7 g 8% |
Protein 8 g 16% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |