I started making this last fall, and it has been a hit everywhere I’ve served it. Even my mom – who had previously sworn she didn’t like anything butternut squash – loved it & gladly took a pint home for her & Dad to enjoy. She even invited me to bring it as an appetizer on Thanksgiving. Most recently, I served this when I hosted my book club.
Thai Butternut Squash Soup
1 large butternut squash, peeled & cut into 1-inch pieces (about 2 lbs)
2 cups chicken broth
1 14 oz can unsweetened coconut milk
1/4 c. chopped onion
1 T packed brown sugar
1 T soy sauce
1 t Asian chili sauce or crushed red pepper (more to taste)
2 T lime juice
Put all of this in a crock pot & cook for 6 hours on low or 4 hours on high. Transfer to a blender & blend smooth.
Lime zest (1-2 limes)
1/4 c. crushed peanuts
Mix & use as garnish.
Two notes about the recipe: First, most of the squash I find are more than 2 lbs, so I end up adding to each of the other ingredients. For the coconut milk, I add a small can to the large one. For those who like a kick, you’ll want to increase the chili sauce. Second, until I served this for book club, I never used the garnish – the soup is delicious by itself. However, the garnish makes it pretty and it actually does add to the soup, so I’ll add it from now on.
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