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Dinner

Thai-Inspired Butternut Squash Soup

Coconut milk gives this silky soother its creamy texture while zesty lime juice and fresh ginger add a kiss of tang.

Serving Size:

4

Active Time:

25 min.

Total Time:

6 hrs.

Ingredients

  • 1 onion, chopped
  • 6 cups cubed, peeled butternut squash
  • 2 carrots, chopped
  • 1 qt. lower-sodium chicken broth
  • 1 cup light coconut milk
  • 1 Tbs. fish sauce (optional)
  • 1Tbs. lime juice
  • 2 tsp. grated peeled fresh ginger
  • Soft boiled eggs, bean sprouts, sliced chili pepper, cashews, fresh basil leaves (optional)

Instructions

  1. Coat 6-qt. slow cooker with cooking spray. Place onion, butternut squash cubes and chopped carrots in slow cooker. Pour broth over top. Cover; cook on low until squash is tender, 5 hrs. Let cool slightly.
  2. In batches, transfer soup mixture to blender; cover. Puree until smooth. Transfer soup mixture back to slow cooker; stir in light coconut milk, fish sauce (if using), lime juice, grated ginger and ½  tsp. salt. Cook on low until fully heated through, about 20 min. Garnish as desired.

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