Looking for a good crockpot recipe that I can put together before church, I found this one from my friend Brooke's food blog... which she got from Better Homes and Gardens magazine. It was perfect for after church and took no time getting it all together. I love butternut squash, and this creamy soup was sweet and different.
Belly Biters
[me: yum] [nolan:yummy] [shayne: alright] [coco: eh.] [ava: yuck]
[me: yum] [nolan:yummy] [shayne: alright] [coco: eh.] [ava: yuck]
with half and half, I'll for sure be making it again.
2 lbs. butternut squash, peeled, seeded, and cut into 1-inch pieces
2 cups vegetable broth
1 14-oz. can unsweetened coconut milk
1/4 cup onion, finely chopped
1 tablespoon shy maple syrup (brooke used brown sugar)
1 tablespoon fish sauce, soy sauce, liguid amino's1/2 to 1 teaspoon Asian chili sauce (Sriracha sauce) or crushed red pepper
2 tablespoons lime juice
1 recipe Thai Gremolata, [recipe below]
In a 3 1/2 or 4-quart slow cooker stir together squash, broth, coconut milk, onion, brown sugar, soy sauce, and Asian chili sauce. Cover; cook on low for 4 to 5 hours or high for 2 to 2 1/2 hours.
At this point, the the crockpot, it looks pretty nasty. But keep it together and use an immersion blender to carefully blend soup until completely smooth. Stir in lime juice. Ladle into bowls and top with Thai Gremolata (below). If desired, serve with lime wedges.
Thai Gremolata
1/2 cup chopped fresh basil or cilantro
1/2 cup chopped peanuts
1 tablespoon lime peel, finely shredded
In a bowl stir together.
Here is my recipe: Butternut Squash and Apple Soup
ReplyDeletewater or veggie broth saute 1 onion, 1-2 stalks of celery, 1-2 carrots (depending on size) when onions are translucent add 4 cups veggie broth and two peeled and diced granny smith apples. Let simmer until all veggies are tender. Then puree with S&P, cinnamon and fresh grated nutmeg. I just add to taste. YUM, my favorite!