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.
Want more Thai soup recipes? Click through to learn how to make Creamy Thai Coconut Soup!
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
- 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.
- 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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